This is a classic recipe for easy, rich and creamy Italian panna cotta with the taste and aromas of kum quat. Try it when you need an impressive, quick dessert!
INGREDIENTS FOR PANNA COTTA:
- 700gr. heavy cream 35%
- 1 vanilla stick
- 50gr. sugar
- 10 sheets of gelatin
- Lazaris Kum quat liqueur (a bit for its aroma)
- 50gr. sugar
INGREDIENTS FOR JELLY:
- 200gr. Lazaris Kum Quat liqueur
- 600gr. water
- 200gr. kum quat fruit glaze
- 14 gelatin sheets
- 50gr. sugar
METHOD FOR JELLY:
- In a small saucepan sprinkle gelatin over cold water, add ice and let stand about 1 minute to soften.
- Heat half water in a saucepan, with half liqueur and sugar.
- Blend liqueur, water and glazed fruit until smooth.
- Remove saucepan from heat and add jelly.
- Add the liquid mixture. When panna cotta is ready, pour jelly on top and refrigerate for at least 4 hours or until completely set.
We would like to thank pastry chef Natasa Lepesi for her recipe.
