Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Panna Cotta with Fresh Berries

Maggiano's Little Italy Recipe

Serves 6

2 teaspoons unflavored gelatin powder
3 tablespoons cold water
3 1/4 cups heavy cream
1 cup milk
1/2 cup granulated sugar
1 1/3 tablespoons vanilla beans paste
1 tablespoon fine sweet Marsala
6 oz Berry Sauce (see recipe below)
3/4 cup strawberries, quartered
1/2 cup blueberries, sliced

Berry Sauce:
2 cups blueberries, frozen
2/3 cup Karo syrup
1/3 tablespoon cornstarch
1/3 tablespoon water

To make the Berry Sauce: Combine the blueberries and syrup in a sauce pot and bring to a boil. In a small mixing bowl, mix the water and cornstarch until smooth. Add the cornstarch mixture to the blueberries. Bring to a boil continuously mixing with a whisk and cook for 4-5 minutes. Remove from heat and blend with a mixer. Once smooth, strain into a small container and allow to cool.

To make Panna Cotta: Spray 6 small cups or disposable cups with non-stick pan coating. Add gelatin powder to cold water. Combine cream, milk and ¼ cup of sugar in sauce pot. Bring to a boil then remove from heat and add remaining sugar, gently stirring continuously until completely dissolved. Stir in marsala and vanilla bean paste and then add gelatin and water mixture until incorporated. Pour mixture into a metal bowl and place into a larger bowl filled with ice. Stir until mixture is room temperature, about 10 minutes.

To Serve: Ladle mixture evenly between the 6 small cups (about 3 quarters of a cup per dish). Place cups in refrigerator and let set for a minimum of 6 hours. Once cooled, invert serving plate and place cup against plate. Flip over to pop the Panna Cotta out in the center of the plate. Place about 2 tablespoons of berry sauce on each plate around the panna cotta. Garnish with strawberries and blueberries.

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