Vanilla Pannacotta with Saba

Vanilla Pannacotta with Saba simple and very lovely dessert everyone will love. Don’t forget the pinenut biscuits to go with these Pannacotta. Here’s how you make it…..

Hello, Happy February how about this Vanilla Pannacotta with Saba.

So  first thing I’ve been playing with in my kitchen this month is this Saba… do you know what it is?

If you said ” Vincotto” you would be correct.  Saba,  ( Vincotto, Mosta cotto) or     ” cooked young grape juice ” the result of pressing late picked grapes, leaves & stalks to produce a liquid that is full of sugar. It’s cooked down and reduced to a thick sweet sticky syrup. ( this is the traditional base for Balsamic produced in Italy).

This Saba also has Quince added to the reduction.  Can you imagine the taste?. It’s sweet with the taste of  raisin and of plum and quince. Some producers use raspberry or lemon, or other fruits they may have to hand, but plain Saba is just as intriguing.   It isn’t vinegar don’t be confused, because you can find Saba Vinegar. This is when a bit of vinegar has been added before bottling, this is a different product and used specifically as a vinegar. Saba itself  can be added it to vinaigrette for depth and sweetness or to tomato sauce, reductions and meat sauces, eaten with cheeses such as soft Goat or Gorgonzola  added to grilled fruits like figs or apples or pears, Duck, Venison, Lamb or Quail are more than happy to be paired with it . I use it to add to the pan at the end tossing to add a sweet delicious gloss. Or as I have above just by itself with a vanilla pannacotta. I love this.

Quail pan tossed with Saba

And now this recipe for Pannacotta with Saba. Gelatin leaves can be found at cooking stores and supermarkets. If you dont have saba , use strawberries tossed in a good balsamic with brown sugar. Macerate for 10 minutes then serve with your Pannacotta

Vanilla Pannacotta with saba

5 from 2 votes

A simple dessert for any time. If you cant get sheet gelatine replace with powdered gelatine and follow the pack intructions for the same amount of liquid

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course: Dessert

Cuisine: Italian

Ingredients Method

Ingredients

  

• 375 ml milk full cream 1 1/2 cup
• 375 ml thickened cream whipping- 34% butterfat
• 40 gm caster sugar 2 Tablespoons
• 1 vanilla bean split
• 2 leaves gelatine 10 gm Titanium strength, available at cooking stores such as Essential Ingredient)
• Moulds x 8 approx 150ml

Vanilla Tuilles

• 60 gm egg white 2
• 60 gm icing sugar pure-sifted,
• 70 gm flour
• 60 gm butter melted

Method

 

1. Put the cream, milk,sugar and vanilla into a small pot and heat long enough to melt the sugar. No boiling , no high heat. Just gentle. remove from the heat
2. Use a measuring jug filled with cold water, and soak the gelatine leaves till just soft. Drain and gently squeeze out excess water. Add the gelatine to the pot and stir till dissolved. There should be enough heat leaf in the milk to melt the gelatine.
3. Strain and pour into moulds. This will set in around 4 hours in a cold fridge. I like quite loose pannacotta. If you felt unsure add another 1/2 a leaf of gelatine

Simple Tuiles

1. Mix the egg, sugar, and flour in a mixer and gradually add the melted butter. There needs to be no lumps.. put into the fridge to firm up.
2. Spread squares or circles onto baking paper. (Using a mould cut from a plastic lid works well here, for uniform circles). Try to make sure they are all the same thickness by using a small pallet knife.
3. Bake at 180 deg c for around 12 minutes or until evenly light brown. These can be curled straight from the oven by using a rolling pin . As soon as you take them from the oven, pick them up and curl over a rolling pin till cool. This will not work if they are not hot enough.

Vanilla Panna cotta with Quince saba & Vanilla Tuille

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