Pannacotta kin Abbathu Custard with abbamele
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
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 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com