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Pannacotta kin Abbathu Custard with abbamele 


sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Serves 4


3 sheets gelatin (9 X 2 ½ -inch sheets)
1 cup whole milk
2 cups heavy cream
¼ cup abbamele, plus more for drizzling
¼ cup sugar
Assorted seasonal berries, for serving

Place the gelatin sheets in a bowl and cover with cold water. Soak for 2 to 3 minutes,
until softened. Drain and squeeze any excess water from the sheets.

In large saucepan over medium heat, combine the milk and heavy cream, stirring
continuously. Add gelatin, ¼ cup of the abbamele, and sugar. Bring to a gentle boil.
Stir mixture, making sure that the gelatin is well dissolved, and remove from heat.

Pour into small plastic molds or custard cups and cover with plastic wrap. Refrigerate
overnight, or at least 8 hours.

Unmold onto individual serving plates. (If pannacotta does not unmold easily, use a
knife to loosen the edges and dip the bottoms of the cups into warm water to loosen.)
Drizzle each custard with abbamele and top with fresh berries.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~

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Cooking the Sardinian Way

It's important to us that people enjoy food, family, and long healthy lives.  The ingredients found on this site are expertly crafted from the finest that Sardinia, Italy has to offer.  Everything here is selected by Efisio Farris for it's color, flavor, texture, and a wide variety of other qualities including health benefits.  Our ingredients don't include junk fillers that degrade the ability of the food to contribute to your health.  


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Houston, TX 77055



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