Recipe by Isabella Potì: Sheep's milk pannacotta, glazed pineapple
For the panna cotta
- 700 g of cream
- 250 ml of sheep's milk
- 120 g of sugar
- 3 sheets of gelatin
Method
Combine all ingredients except gelatin and heat to 60°C. Add the gelatin and blend quickly. Strain. Fill previously buttered sheep-shaped molds. Let it cool.
For the glazed pineapple
- 1 pineapple
- 3 green cardamom pods
- 6 g of long pepper
- 75 g of sliced ginger
- 3 cloves
- 200 g of pomegranate molasses
- 150 ml of water
Method
Make an infusion by boiling water and molasses and then adding the rest of the ingredients. Let it infuse for about an hour. Strain.
Clean the pineapple and give it a spiral shape; put the pineapple on 4 skewers and glaze it with the molasses on low charcoal. Continue until a thick glaze is obtained.
