Zabaglione Panna Cotta Recipe
roasted woerner orchard stone fruit, virginia berries
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Ingredients
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Panna Cotta Base
Zabaglione
Fruit Topping
Method
Panna Cotta Preparation
- 1
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- 2
Bloom Gelatin
In a small bowl, sprinkle gelatin powder over 3 tablespoons of cold water and let it bloom for about 5 minutes.
- 3
Combine Gelatin and Vanilla
Once the cream mixture is hot, remove it from the heat. Stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
- 4
Set Panna Cotta
Pour the panna cotta mixture into serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.
Zabaglione Preparation
- 5
Whisk Yolks and Sugar
In a heatproof bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
- 6
Cook Zabaglione
Place the bowl over a pot of simmering water (double boiler) and slowly add Marsala wine, whisking continuously until the mixture thickens and doubles in volume, about 10 minutes.
- 7
Cool Zabaglione
Once thickened, remove from heat and let it cool slightly. It can be served warm or chilled.
Fruit Topping Preparation
- 8
Prepare Fruit Topping
Wash and slice the stone fruit. In a small bowl, combine the sliced fruit, Virginia berries, honey, and lemon juice. Toss gently to coat the fruit.
Assembly
- 9
Assemble the Dish
Once the panna cotta has set, spoon a layer of zabaglione on top of each panna cotta glass. Top with the prepared fruit mixture.
- 10
Serve
Serve immediately and enjoy your Zabaglione Panna Cotta!
