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Episode 101: Foraging through the Farmers' Market

"In Italian, Panna Cotta means 'cooked cream.' I adapted this recipe from one by Nancy Silverton of Campanile in Los Angeles. She is a fantastic pastry chef, baker, and, in food circles, well known for her creamy Panna Cotta."
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Serves: 6

• 2 tablespoons cold water
• 1 3/4 teaspoons unflavored powdered gelatin
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 4 tablespoons sugar
• Pinch of salt
• 2 vanilla beans

• 2 cups raspberries
• 3 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon kirsch
• 1 teaspoon lemon juice

Make the Custards:
Place the water in a small bowl. Sprinkle the gelatin over the water and set aside until softened, about 5 minutes.

Place the cream, milk, 3 tablespoons of the sugar, and the salt in a saucepan.

With a small knife, cut halfway through the vanilla bean lengthwise. Open the vanilla bean and scrape the seeds into the pot. Add the beans to the vanilla mixture.

Bring to a boil over high heat, reduce to medium heat, and boil for 1 minute, stirring constantly. Watch closely so it doesn't boil over.

Remove the pan from the heat and whisk in the remaining 1 tablespoon sugar and the gelatin mixture until dissolved.

Strain the cream through a fine-mesh strainer; discard the vanilla beans.

Chill in the refrigerator or over an ice bath just until cool and slightly thicker than heavy cream, but not set. Pour into 6 5-ounce ramekins. Refrigerate for 3 hours.

Make the Sauce:
Puree 1 1/4 cups of the raspberries in a blender with the water, sugar, kirsch, and lemon juice.

Strain through a fine-mesh strainer. Place in a bowl and add the remaining 3/4 cup raspberries; stir together.

Just before serving, run a small knife around the edge of each ramekin. Unmold the panna cotta onto serving plates and spoon the sauce around the custards.

Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.

Foraging through the Farmers' Market
• Cherry Tomato and Herbed Feta Salad
• Braised Chicken with Garlic
• Oven-Fried Potato Chips with Marjoram Salt
• Panna Cotta with Raspberries

Wine Suggestions
Salad: Sauvignon Blanc
Main: Sauvignon Blanc or Chardonnay
Side: Merlot or Pinot Grigio

Joanne's Tips & Guidelines
Top Ten Tips on Food and Wine Pairing

Top Ten Classic Food and Wine Pairings

Do's and Don'ts for Menu Planning

The Essential Mediterranean Pantry

The Essential Asian Pantry

The Essential Latin Pantry

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