I came across this dessert when I worked in a Moscow Gastronom cooking studio. For the Italian class the trainer proposed to make two varieties of panna cotta. The first one was a classical jellied sweet cream served with fruits and fruit sauce. The second turned out to be a delicious spicy Italian custard.
Now I can't trace where the recipe comes from, but the taste really impressed me then. Recently I found it in my old files and immediately felt like making it again. It's a thick sweet-sour-spicy custard which doesn't resemble anything else. Making it isn't much effort, just requires some patience as the custard needs to be slowly heated with constant stirring.
Different panna cotta (recipe adapted from Gastronom cooking studio)
2 tbs double cream
1/2 cup sugar
1 tea spoon vanilla sugar
2 tbs lemon juice
3 tbs honey
4 tbs flour
3 egg yolks
3/4 cup of milk
pinch of ground cinnamon
1 tbs rum
Heat the cream in a middle size pan. Add the sugar, vanilla sugar, lemon juice, honey and flour and mix well. Gently heat the mixture stirring constantly and not letting it boil.
Add the milk, egg yolks, rum, cinnamon and stir well. Continue cooking the custard on very low heat stirring constantly till it thickens and gets glossy.
Pour into 4 small serving cups and let cool a bit. Serve warm, decorated with mint and fresh fruits of your choice (kiwis, strawberries and blueberries do really well).
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Custards & Puddings