Panna cotta with sage and green apple sauce (Panna cotta alla salvia con couliss di mela verde)
I have yet to meet anyone who doesn't like panna cotta. Do you have?
The first time I ate panna cotta with sage was 2 years ago at a lovely and cozy restaurant in Bergamo.
When I returned to Oslo, the wonderful taste of this delicate dessert had already conquered my taste buds. I absolutely had to make it!
I only added sage to my panna cotta recipe, which is already perfect (I think and the others who have tasted it) both in texture and taste.
The biggest challenge was making the green apple sauce, because of the super fast oxidation of the apple.
You should prepare the sauce just before serving it.
Does panna cotta with sage still sound weird? Then you have to try it.
Its taste is fresh and delicate and this dessert is perfect to end a dinner, especially in this season.
diff. 1
Preparation: 20' + time for cooling approx. 4 hours
Cooking time: 15'
Wine: Moscato d'Asti
Ingredients for 7-8 people:
Panna cotta:
- 5 dl whipping cream
- 2 dl whole milk
- 100 g sugar
- 20 sage leaves
- 10 g gelatin sheets
Green apple sauce:
- 2 green apples
- 1 tablespoon powdered sugar
- 1 teaspoon lemon juice
This is what you do:
Place the gelatin sheets in a bowl of cold water and soak for 10 minutes until soft.
Wash, rinse and dry the sage leaves with kitchen paper. Split them in half with your fingers.
Pour the cream, sugar and sage into a saucepan.
Let the cream mixture stand and infuse at a low temperature without boiling for approx. 20 minutes. Set the pot aside.
Take the gelatin sheets out of the water and squeeze out the water. Stir them into the cream mixture until the gelatin sheets have dissolved.
Strain the mixture through a fine-mesh sieve and leave to cool for a few minutes.
Strain the cream mixture a second time and pour into a mold or into portion molds.
Cool for a few minutes before putting it in the fridge until it hardens.
Wash and cut the apples (with skin) into pieces and run them roughly in a food processor or with a stick blender together with the icing sugar and the lemon juice.
Run a knife carefully along the edge, then gently dip the tin into hot water until the panna cotta loosens and allows it to bulge out.
Turn the panna cotta out onto a plate.
Add the applesauce and serve immediately.
You can also use small glasses, then it is unnecessary to turn the panna cotta.