COOKBOOK
NANCY PITTA'S PANNA COTTA WITH STRAWBERRY JAM AND VANILLA SHORTBREAD

Pastry Chef Nancy Pitta from Mayfield Bakery and Cafe demonstrated her delicious recipe for Panna Cotta at the Market.

VANILLA BEAN PANNA COTTA Yield: 8 4oz ramekins

1 1/2 gelatin sheets
Water to wet

1 1/4 c + 1 T heavy cream
1/4 vanilla bean (split and scraped)
1/3 c sugar
7 1/2 T buttermilk
3 T lemon juice

Preparation

  • Set aside a clean bowl and fine mesh strainer in your workspace
  • Place ramekins or molds by spraying them lightly with oil. Set aside.
  • Place gelatin sheets in enough water to cover. Set aside.
  • In a medium sauce pan, combine heavy cream, sugar and vanilla bean.
  • Heat just to scald. Remove from heat.
  • Whisk the bloomed gelatin into the hot cream mixture. Add the buttermilk and lemon juice. Combine thoroughly. Be sure that gelatin has dissolved completely.
  • Strain through a chinois (or a conical sieve with an extremely fine mesh).
  • Pour into prepared molds or ramekins and refrigerate overnight.

STRAWBERRY JAM Yield: 3-4 cups
4 pints strawberries (washed, hulled and halved)
3/4 c water
2 3/4 c sugar
2 vanilla bean (seeded and scraped)
Juice of 1 lemon
3 T pectin (optional)
3 T sugar

Method

  • In a medium sauce
  • Placed washed strawberries and vanilla bean in the pot
  • Simmer gently over medium to low heat
  • When strawberries soften: if not using pectin, turn up the heat a bit to reduce excess liquid.
  • If using pectin, mix pectin and 3T sugar in a bowl. Stir into boiling jam. Cook for one minute and remove from heat.
  • Jam is ready to use immediately or can be stored.
  • If storing, stir well and place into sterilized canning jars according to canning instructions. Seal the jars while the jam is still hot.

VANILLA SHORTBREAD Yield: 1/4 sheet pan
3 3/4c all purpose flour
scant 1 3/4 c sugar
1 lb butter (cold and cubed)
2 vanilla bean (seeded and scraped)

Method

  • Preheat oven to 350 degrees
  • Using a Kitchen Aid with paddle attachment, combine all ingredients
  • Add vanilla bean seeds (or desired flavoring)
  • Mix until the dough forms a ball
  • Press dough into a sheet pan line with parchment paper on the bottom
  • Using a rolling pin, roll out the dough that it has a uniform thickness
  • Chill thoroughly before using.
  • Cut desired shapes, sprinkle with sugar and bake for approximately 12 minutes, depending on thickness and size, until light golden in color on the edges.
ASSEMBLY
  • Scoop a small amount of jam into the bottom of ramekin
  • Pour small amount of panna cotta on top of the jam. Refrigerate for 3 hours or until set
  • Top with a shortbread cookie and cut strawberries and pistachios (optional).
  • Serve cold