Photo: Victor ProtasioChefsAngie RitoandScott Tacinellishare what they call “the perfect summer dessert.““The rich, sweet, creamy Panna cotta and the refreshing, bright granita contrast each other very well in this recipe,” add thehusband-and-wife chefs of Don Angie restaurantin New York City and authors of theItalian Americancookbook.If the tasty flavors aren’t convincing enough, then the easy prep of the recipe should make it worthy of a spot at your cookout. “The granita is frozen so it can be made well in advance and the panna cotta can also be made a couple of days in advance,” says Tacinelli.IngredientsIngredient Checklist1 (¼-oz.) packet unflavored gelatin (about 1 Tbsp.)½ teaspoon vanilla bean paste⅓ cup plus 6 tablespoons water, divided1 ¼ cups heavy cream1 ¼ cups unsweetened coconut milk (from 1 [13.66-oz.] can, shaken and stirred)1 cup sugar, divided1 tablespoon kosher salt, divided1 (6-oz.) pkg. fresh blueberries1 (6-oz.) pkg. fresh raspberries, mashed2 tablespoons fresh lemon juice (from 1 lemon)Olive oil, for servingDirectionsInstructions ChecklistStep 1Whisk together gelatin, vanilla bean paste and 6 tablespoons of the water until combined. Let stand 5 minutes.Step 2Place heavy cream, coconut milk, ⅔ cup of the sugar and 1½ teaspoons of the salt in a small saucepan; heat over medium high, whisking constantly, until sugar dissolves and mixture just reaches a simmer, about 5 minutes. Remove from heat; whisk in gelatin mixture until smooth. Divide blueberries among 6 (6-oz.) serving dishes; pour ½ cup coconut mixture over each. Chill in refrigerator until set, at least 4 hours and up to 24 hours.Step 3Stir together raspberries and remaining ⅓ cup water and ⅓ cup sugar in a saucepan over medium high, stirring constantly, until sugar dissolves, about 2 minutes. Stir in lemon juice and remaining 1½ teaspoons salt until combined. Transfer raspberry mixture to a shallow baking dish; freeze until frozen, about 4 hours, scraping mixture with a fork to break up the ice every 30 minutes.Step 4When ready to serve, scrape granita with fork to create a flaky texture. Top each panna cotta with granita; drizzle with olive oil, and serve immediately.
Photo: Victor Protasio
ChefsAngie RitoandScott Tacinellishare what they call “the perfect summer dessert.““The rich, sweet, creamy Panna cotta and the refreshing, bright granita contrast each other very well in this recipe,” add thehusband-and-wife chefs of Don Angie restaurantin New York City and authors of theItalian Americancookbook.If the tasty flavors aren’t convincing enough, then the easy prep of the recipe should make it worthy of a spot at your cookout. “The granita is frozen so it can be made well in advance and the panna cotta can also be made a couple of days in advance,” says Tacinelli.IngredientsIngredient Checklist1 (¼-oz.) packet unflavored gelatin (about 1 Tbsp.)½ teaspoon vanilla bean paste⅓ cup plus 6 tablespoons water, divided1 ¼ cups heavy cream1 ¼ cups unsweetened coconut milk (from 1 [13.66-oz.] can, shaken and stirred)1 cup sugar, divided1 tablespoon kosher salt, divided1 (6-oz.) pkg. fresh blueberries1 (6-oz.) pkg. fresh raspberries, mashed2 tablespoons fresh lemon juice (from 1 lemon)Olive oil, for servingDirectionsInstructions ChecklistStep 1Whisk together gelatin, vanilla bean paste and 6 tablespoons of the water until combined. Let stand 5 minutes.Step 2Place heavy cream, coconut milk, ⅔ cup of the sugar and 1½ teaspoons of the salt in a small saucepan; heat over medium high, whisking constantly, until sugar dissolves and mixture just reaches a simmer, about 5 minutes. Remove from heat; whisk in gelatin mixture until smooth. Divide blueberries among 6 (6-oz.) serving dishes; pour ½ cup coconut mixture over each. Chill in refrigerator until set, at least 4 hours and up to 24 hours.Step 3Stir together raspberries and remaining ⅓ cup water and ⅓ cup sugar in a saucepan over medium high, stirring constantly, until sugar dissolves, about 2 minutes. Stir in lemon juice and remaining 1½ teaspoons salt until combined. Transfer raspberry mixture to a shallow baking dish; freeze until frozen, about 4 hours, scraping mixture with a fork to break up the ice every 30 minutes.Step 4When ready to serve, scrape granita with fork to create a flaky texture. Top each panna cotta with granita; drizzle with olive oil, and serve immediately.
ChefsAngie RitoandScott Tacinellishare what they call “the perfect summer dessert.”
“The rich, sweet, creamy Panna cotta and the refreshing, bright granita contrast each other very well in this recipe,” add thehusband-and-wife chefs of Don Angie restaurantin New York City and authors of theItalian Americancookbook.
If the tasty flavors aren’t convincing enough, then the easy prep of the recipe should make it worthy of a spot at your cookout. “The granita is frozen so it can be made well in advance and the panna cotta can also be made a couple of days in advance,” says Tacinelli.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
