Fustini's Oils and Vinegars
Panna Cotta with Fresh Fruit

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Panna Cotta with Fresh Fruit


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Panna Cotta with Fresh Fruit

Submitted by Corporate Chef Andy Stewart



  • 1 tablespoon unflavored gelatin
  • 2 tablespoons milk
  • 2 cups heavy cream
  • 1 cup Half and Half
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Drizzle Fustini’s Balsamic Glaze


Step 1. 

Sprinkle gelatin over milk and let sit for 5 minutes.  Place heavy cream, half and half and sugar in a medium saucepan with gelatin.  Bring to a simmer over moderate heat.  Once sugar is fully dissolved and cream is simmering, remove from heat and add vanilla extract.  Divide between six ramekins and refrigerate overnight.  

Step 2. 

 To serve, place ramekin into a bowl of hot water for a few seconds, run a knife around the edge and invert onto a serving plate.  Garnish with Fustini’s Balsamic Glaze and your choice of fruit compote, jam, or fresh fruit.

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