Barefoot Contessa Ina Garten once showed how to make a rich elegant dessert that many people turn down because they think it’s too scary to make. ”It seems like it couldn’t be simpler, but it’s so flexible it makes it look very complicated.
Ina Garten explains that this beautiful dessert is ‘so easy’
During an interview with 2017 by PBS News Hour, Garten got to work in the kitchen making vanilla dessert rum panna cotta with salted caramel on top.
The celebrity chef pointed out that some people think the dessert is more complicated to make because it looks very impressive.
“I think panna cotta is one of those things that people think is too scary to make and it’s so easy to make, it’s unbelievable,” she explained. “It’s the way you present it.”
Contessa barefoot vanilla rum panna cotta recipe
During the appearance, Garten shows just how simple he wants to be vanilla cotta recipe panna cotta rum in just a few steps. Plus, it’s a ready-made recipe, so it can be prepared and chilled overnight.
- 2 teaspoons (1 packet) uncoated gelatin
- 3 cups heavy cream, divided
- 2 cups whole milk yogurt
- 2 teaspoon real vanilla juice
- Scrambled seeds from 1 vanilla bean
- 3/4 cup sugar
- 3 tablespoons of dark rum
- 1/2 cup caramel sauce
- Fleur de sel
She starts by soaking the gelatin in cold water and then setting it aside. Garten then combines heavy cream, yogurt, vanilla extract and the seeds she scrapes from a vanilla bean. “I want the taste and I want you to see the vanilla beans,” she explains.
Garten adds the soft gelatin to a pan she heats in sugar and cream and strips it to dissolve the gelatin. “It’s the gelatin that’s really making this dish,” she said of the desert. She pours the gelatin mixture into the cream and yogurt bowl and adds the rum.
“There you have it,” she said of the easy desert. “So it looks scary, but it really isn’t. ”
Garten recommends making the panna cotta a day ahead so that it can cool to set. “So when you’re ready to serve dessert, it’s all ready,” she explained. Squeeze the panna cotta into a measuring cup with a spout before pouring it into drinking glasses for less lie.
“And then after that, what we’re going to do is put caramel sauce on top and the salt – and that salt is the edge that I’ve always been ‘seek,’ she shares. “You know, that gives it a lot of flavor. ”The cotta pan is then cooled for 8 hours or overnight.
To serve the dessert, Garten heats purchased caramel sauce in a pan until slightly warm, adding a hint of rum (before the stove flame is lit). She puts a caramel coating on top and a pinch of salt, saying, “So what you get is the warm caramel, the salt, and then the cold panna cotta underneath. The texture and flavors are really good together. ”
She tops each dessert portion with fleur de sel, which she explains is sea salt.