1 teaspoon lemon juice
To
prepare the Panna Cotta:
Heat the 2 cups of milk and 1 cup of the heavy cream with
the sugar and vanilla bean. Heat to steep the flavor from the
vanilla bean, but do not boil. Remove from heat. Soak the gelatin
sheets in cold water to re-hydrate. Squeeze the excess water
from the gelatin. Add the gelatin to the hot cream to melt.
Cool cream over ice bath to thicken. Remove vanilla bean. Separately
whip the remaining cup of heavy cream. Add the whipped cream
and fold in gently. Add Grappa. Pour immediately into mold and
refrigerate.
To
prepare the gelato:
Combine all ingredients. Freeze and churn in gelato machine.
To
prepare the strawberry salad:
Combine all ingredients. Chill and let marinate for 30 minutes
before serving.
To
prepare strawberry sauce:
Combine all ingredients in blender until puréed. Adjust
sugar and lemon as necessary to taste. Pass through a chinois.
To
serve:
Take the panna cotta out of the mold by poaching it in warm
water for 5 seconds. Place the panna cotta in the center of
a dish. Place the other garnish around it in the order that
you wish. For example: the ice cream to the right (at 3 o' clock)
sitting on a small amount of crumbled cookies to avoid slipping,
strawberry sauce at the bottom center of the dish (at 6 o' clock),
and the strawberry salad to the left of the panna cotta (at
9 o' clock).
Wine
Suggestion
Moscato D'Asti
