Panna Cotta di Riso con Fragole

by Michelle on May 4, 2011

As I was going through my latest “La Cucina Italiana” magazine, I found a pudding recipe that sounded interesting and it used rice flour as the thickening. I love rice flour and use it often and with a little salt, pepper and soda water, it makes the best light breading for shrimp! But when I made the Italian Pudding it just wasn’t what I expected. It tasted just fine but it looked rather anemic.

So I thought I would adapt the recipe and use my new vintage mini molds and “poof” it into Panna Cotta. For some reason I am a sucker for anything mini and I just could not resist buying these cuties!!

So I reheated the pudding and added one packet of dissolved gelatin and filled the little molds. And after 24 hours in the refrigerator, it came out just perfect. Now personally, I prefer good old tapioca to Panna Cotta but I just love how the mold turned out! And to jazz it up a bit I made a delicious fresh strawberry sauce. And now the plain pudding was finally a fabulous looking and tasting dessert!

Panna Cotta di Riso con Fragole

1 cup milk
2 TBL rice flour
1 TBL cornstarch
1/4 cup sugar (I used sugar substitute)
1 whole vanilla bean, split and seeds scraped out
3/4 cup heavy cream
1 pkg powdered gelatin
3 TBL water, cold

Spray cooking oil, to oil the molds

Garnish:
A few fresh strawberries, diced for garnish
1 recipe of Strawberry Sauce, below
Rice Krispies Cereal

1. Split the vanilla bean and scrape out the seeds. Set aside.
2. In a small sauce pan over medium low heat add the milk and whisk in the rice flour, sugar, cornstarch and heat until thickened. Stir frequently so it does not scorch.
3. While the milk is heating with a electric hand mixer beat the cream until stiff peaks. Set aside.
4. In another small bowl add the cold water and sprinkle the gelatin over the top. Set aside to dissolve.
5. When the mixture thickens add the vanilla bean seeds and stir thoroughly. Turn off the heat and let it set for about 3 minutes.
6. Take about 1 cup of warm pudding and fold it into the whipped cream. Then fold in the remainder of the pudding.
7. While the pudding is still warm, pour it into the gelatin, whisking until well blended.
8. Spray the molds with cooking oil. Pour or ladle pudding into oiled molds and refrigerate until set.
9. To unmold heat the mold in warm water for about 10 seconds and then invert in a dessert dish.
10. Spoon some Strawberry Sauce into the dish and sprinkle with a few Rice Krispies. Serve.

Wined Strawberry Sauce
Recipe developed by BigBlackDog

1 quart of fresh strawberries, cleaned and hulled (save a few whole strawberries for garnish)
2 TBL sugar
2 TBL lemon juice
1 cup sweet white wine (Riesling works out very well)

1. Chop the strawberries into small pieces.
2. In a saucepan over medium-low heat, add strawberries, 2 TBL sugar and wine.
3. Simmer on low heat just until berries are soft and the juice has thickened. This will scorch easily so keep an eye on it and stir frequently.
4. Add lemon juice.
5. Set aside to cool.

AllRightsReserved@BigBlackDog

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Comments

  • Marigene May 4, 2011 at 10:29 am

    That looks delicious…panna cotta always looks anemic, but tastes so good!

  • Danielle May 4, 2011 at 7:49 pm

    Great job! and those little molds are darling! the strawberry sauce totally makes the dessert look elegant but its the vanilla bean that really caught my eye…YUM!!! :)

  • macherie01 May 4, 2011 at 10:25 pm

    it looks really yummy michelle. Reminds me of one of our delicacy maja blanca except for the gelatin part.

  • Melanie May 5, 2011 at 8:19 am

    Wow, very pretty!!! Better be careful, or the editors of the magazine might extend a job offer to you :) I bet it tastes amazing.

  • Cheryl B. May 5, 2011 at 9:37 am

    Hi Michelle :-) I got quite a chuckle out of your garnish being Rice Krispies 😉 Cute!

  • kat May 5, 2011 at 10:58 am

    Its gorgeous, looks like something you’d get in a fine restaurant

  • Delishhh May 7, 2011 at 11:00 pm

    Looks gorgeous – i am a huge fan of panna cotta now eery since a daring baker challenge.

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