Panna cotta is an Italian dessert made with sweetened cream, but this recipe was specially created by the curating chef of our Chile Box, Carolina Bazán, who leads the award-winning Ambrosia Restaurant in Chile’s capital Santiago.
With a light, warm hue because of the red tea leaves, this Italian panna cotta recipe is a surefire winner at any dinner party. Don’t be mystified by the gelatin; simply submerge the leaves and then drain them when they’re pliable. Also, feel free to use any type of fresh fruit that you like! Playing around with the beautiful colors of fresh produce can add an entirely different dimension to this unique dessert.
- 3 cups heavy cream
- ½ cup milk
- 4 Tbsp. Relajarte tea leaves
- 2 vanilla beans
- ⅓ cup sugar
- 3 gelatin leaves
- 1 Tbsp. extra virgin olive oil
- 2 cups fresh berries
- 3 Tbsp. Carménère wine jelly
- In a pot over lower heat, infuse cream and milk with tea leaves for about 4 minutes. Strain, add vanilla beans and sugar, and steep for 15 minutes.
- In a separate bowl of cold water, bloom 3 gelatin leaves. Add to cream mixture. Lightly stir, until cooled. Pour the mixture into 6 ramekins and refrigerate for 4 hours.
- In a pan over high heat, sauté berries and wine jelly with olive oil. Remove and let cool. Top each panna cotta with a spoonful of berry mixture and other fresh fruit.