Recipe: Sotto Sotto Panna Cotta

Panna cotta from Sotto Sotto

  • 1 liter heavy cream
  • 3/4 cup granulated sugar
  • 8 coffee beans
  • 1/2 vanilla pod, split lengthwise
  • 1/4 teaspoon lemon zest
  • 1/2 cup hot water
  • 3 1/4 ounce packets unflavored powdered gelatin
  • Aged balsamic vinegar, for garnish
  • In a medium saucepan over medium heat, bring the cream, sugar, coffee beans, vanilla pod and lemon zest to a boil.
  • Meanwhile, put hot water in a measuring cup and add powdered gelatin, stirring until gelatin dissolves.
  • When the cream mixture boils, stir in the gelatin mixture. Return the cream mixture to a slow boil, then cook for 5 minutes, until the mixture thickens. Remove from fire.
  • Strain the mixture through a fine-mesh sieve and pour into six 6-ounce ramekins. Let the panna cotta come to room temperature, then cover and refrigerate for at least 4 hours.
  • When ready to serve, unmold the panna cotta onto serving platters and drizzle with balsamic vinegar. For 6 persons.

Nutrition information

Per serving: Per serving: 650 calories (78 percent of calories from fat), 8 grams protein, 30 grams carbohydrate, trace fiber, 57 grams total fat (37 grams saturated), 180 mg cholesterol, 50 mg sodium.

On the menu at… Sotto Sotto, 313 N. Highland Ave., Atlanta. 404-523-6678,

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