Panna Cotta

A silky set cream dessert from Piedmont, typically served with a fresh berry coulis or caramel sauce.

Ingredients

• 400g sea bass fillets
• 1 cup pizza dough
• 2 tbsp sliced shallots
• 1/2 tsp cracked black pepper
• 2 tbsp unsalted butter
• 200g baby spinach
• a handful of fresh rosemary, chopped
• extra-virgin olive oil, for serving
• 1 cup whole milk
• a pinch of grated nutmeg

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the ladyfingers and fennel seeds until evenly combined.

3. 3

   In a separate bowl, blend the lemon zest with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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