Panna Cotta in Mulberry Syrup
4 servings
120 minutes
Panna cotta in mulberry syrup is a refined Italian delicacy that combines the delicate texture of a creamy dessert with the subtle sweet-sour note of natural doshab. The birthplace of panna cotta is northern Italy, where culinary masters have perfected the art of creating smooth and silky desserts for centuries. The taste of panna cotta is remarkably harmonious: the creamy velvetiness blends seamlessly with the rich fruity hue of mulberry syrup, giving the dish a light exotic mystery. Panna cotta is perfect as a final touch to an exquisite dinner or for cozy gatherings with a cup of fragrant tea. Its simplicity hides elegance, and its lightness embodies sophistication, making it a favorite dessert among gourmets worldwide.
1
Pour the milk into the cream.
- Milk: 100 ml
- Heavy cream 35% fat: 300 ml
2
Pour in the sugar and place on low heat until it dissolves.
- Sugar: 40 g
3
Soak gelatin in cold water for 4-5 minutes. Use 48 grams of water for 8 grams of gelatin.
- Gelatin: 8 g
4
Add syrup (1 teaspoon or to taste) to the cream.
- Doshab (mulberry molasses): to taste
5
Bring to a boil, but do not boil.
6
Cool slightly and add gelatin.
- Gelatin: 8 g
7
Stir until the gelatin dissolves, but do not whip the cream mixture, otherwise the panna cotta will have bubbles.
8
Pour into molds.
9
Once the mixture cools slightly, place the molds in the refrigerator until the panna cotta sets.
10
Remove the panna cotta from the molds, drizzle with syrup, and serve.
