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