Some days ago I had dinner in one of my favourite restaurants: "Trattoria Gallo Rosso" in Filottrano. The chef Andrea Tantucci delighted me and other guests with a super tasty pre-dessert: a "panna cotta" made with brown sugar and beer jelly. When I saw it, I immediately created a mental link with Daniele Ancarani's sandals plexy heel. So I asked Andrea for the recipe and tried to make it at home.
Recipe for 12 small glasses. For the panna cotta: 400ml of single cream, 100 g of brown sugar, 1.5 gelatin films, vanilla. For the beer jelly: 250 ml of beer, 50 g of white sugar, 2 gelatin films.
Ancarani's sandal with the panna cotta.
Prepare all the ingredients: single cream, gelatin films, brown sugar, vanilla, white sugar and beer.
Prepare the ingredients for panna cotta and soften the gelatin films in cold water.
Pour the single cream into a saucepan. Extract the seeds from the vanilla pod and add them to the single cream with the brown sugar. Warm and melt the sugar without boiling the single cream.
When the gelatin films are softened, squeeze them and gently melt them in the hot single cream. Mix with a wooden spoon until they are completely dissolved.
Fill the small glasses with the panna cotta and leave them to cool in the fridge for at least 5 hours.
Prepare the ingredients for the beer jelly. Soften the gelatin films in cold water. Pour the beer into a saucepan and add the sugar. Warm and melt the sugar without boiling the beer.
When the gelatin films are softened, squeeze them and gently melt them in the hot beer. Mix with a wooden spoon until they are completely dissolved. Take the small glasses from the fridge, fill them with the beer and put them in the fridge for at least 3 more hours.
Me with Ancarani's sandal.
While preparing this dessert I suggest that you listen to this cd: "Laura Mvula with Metropole Orkest". It will give you the right concentration while creating your "panna cotta".