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
Vanilla Pannacotta with saba
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
Instructions
- 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
- 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.
- 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
- 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.
- 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.
- 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.
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Marina@Picnic at Marina
Interesting ingredients you introduced us to today. Thanks, I’ll be looking for it. Love panacotta
Iron Chef Shellie
ahhh that reminds me I have some Saba from the Simon Johnson sale… now I know what to do with it!
Karen (Back Road Journal)
I love your recipe board. I’m always using small pieces of paper that are always too small. 🙂
Celia
Tan, you’re always so organised! Love the whiteboard, and the Saba sounds like a fine liqueur – I’d be tempted to sip it out of fine crystal rather than cook with it! 🙂 (Although the quail looks delectable!) Shame you had to give the Vitamix back! xx
InTolerant Chef
This post has some lovely goodies indeed Tania! I love Quince and it sounds like a great way to enjoy it. I’ve certainly been having fun with the nut flour too and loving the yummy results 🙂 Your recipe wall is awesome! Great idea, I write on the cool room doors like that, but hubby won’t let me do it at home 🙁 Great outlet for your creativity indeed!
lizzie - strayed from the table
I am very jealous of your white board wall. I have been asking for one for a year now, with a big calendar on it too. As I keep loosing bits of paper that have recipes on them.
The Life of Clare
I love your recipe wall idea! And your panacotta looks divine!
Tandy
I love your recipe wall!
MyKitchenStories
Thanks Tandy!
Kari @ bite-sized thoughts
What a lot of fun is happening in your kitchen! I’d never heard of saba but it looks like you are putting it to very good use 🙂
yummychunklet
What a fantastic looking panna cotta! So elegantly plated, too!
Angie@Angie's Recipes
Love that recipe wall…fun and practical.
The vanilla panna cotta looks beautiful. Love the presentation..just like those you see in fine dining restaurants.
thelittleloaf
Where do you get your nut flours from? They sound divine!
MyKitchenStories
I get them from work, but I am sure you could get them quite easily over there in England.
Diane
I have been the lucky taster of the recipe here and I can vouch for it’s deliciousness- let’s not forget the pinenuts in the tuiles…Saba is out of this world!
heidiannie
Thanks for sharing a look into your kitchen. I like the whiteboard idea- it would save a lot of little scraps of paper that have been scribbled on and covered with post it notes. I start out with a basic recipe and then add or subtract ingredients and amounts on the post it notes. I like your idea much better!
MyKitchenStories
Thanks Heidiannie, the reason that I have photographed it and say dont judge is because it is written on the tiles of the wall. No whiteboard I am affraid. Still it works!
Lorraine @ Not Quite Nigella
I’ve just made something with the Amedei! As for the walnut and hazelnut flour, the possibilities are endless thank you! 😀 And I’m so impressed by your recipe wall!
MyKitchenStories
Yes there will be endless things cooked. Look forward to them
Claire @ Claire K Creations
I so need a recipe wall! I’m forever jotting down notes on scraps of paper and losing the paper. Either that or I forget whether I wrote it on a note, in my phone or in the original recipe (which I then have to find the correct book/magazine).
Looks like some delicious happenings in your kitchen this month!
MyKitchenStories
Well I still do that too Claire.
Elaine
I notice the Vitamix is being discounted……..$200.00 off at the moment.
Vey tempting.!
Glenda
Hi Tania. I have a Vitamix. It is absolutely fab. Ok, they are a bit expensive but they are so much better than the average blender. I also have the dry bowl which you can use to make flours etc.
I am going to make some grape molasses when my grapes ripen this year. It sounds like Saba by another name.
MyKitchenStories
Yes sad times withourt a vita mix. I would love to try that bowl. Grape molasses is indeed just like saba. “middleeastern” saba
Hotly Spiced
I think your whiteboard is a terrific idea. I’d love to be that organised. Love the look of your pannacotta; looks amazing. I’d like to have a Vitamix too xx
MyKitchenStories
I dont think i am organised Charlie….in fact far from it unfortunately, and a whiteboard would probably be better than writing on the tiles as I do….
Nami | Just One Cookbook
I’ve never tried or heard of saba before, and it was really interesting to learn about this new ingredient! Your Pannacotta looks beautiful. I can eat a few of them. 🙂 Lovely presentation as well!
MyKitchenStories
Hi Nami, well you introduce me to new things too so thanks