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CARMELO CARNEVALE’S PANNA COTTA WITH RASPBERRIES

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CARMELO CARNEVALE’S PANNA COTTA WITH RASPBERRIES

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Ingredients

Adjust Servings:
Panna Cotta
500 millilitres double cream
500 millilitres Milk
1 orange zest only
1/2 lemon zest only
1 vanilla pod
160 grams Sugar
18 grams Gelatine
4 sprigs fresh mint
Sauce
180 grams Sugar
180 millilitres Water
1 vanilla pod
350 grams raspberries
Features:
  • Gluten Free
  • Serves 6
  • Medium

Ingredients

  • Panna Cotta

  • Sauce

Directions

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  1. Soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove the vanilla pod.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.
  4. Stir until the gelatine has dissolved.
  5. Divide the mixture in 6 ramekins and leave to cool. Place into the fridge until set.
  6. For the sauce, place the sugar and water in a pan and simmer until the sugar has dissolved.
  7. Add half the raspberries and the sugar water to a blender and blend the sauce until smooth.
  8. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  9. Turn each panna cotta out of the ramekin and add a tablespoon of sauce then garnish with a sprig of mint and serve.

Carmelo Carnevale

Carmelo’s career has taken him all over Europe – and to some of London’s leading restaurants, Floriana and Harry’s Bar among them. Most recently, he was Head Chef at Mayfair’s highly regarded Bar Trattoria Semplice, receiving rave reviews for his authentic but accessible Italian dishes. Other senior positions have included Executive Chef/Brand Chef for Global Point Group, working at Barbaresco Italian Restaurant & Deli, 22-13 Fusion Restaurant & 22-13 Wine Bar, all in Saint Petersburg, Russia.

Carmelo has also enjoyed a number of high profile private appointments. He remains responsible for the kitchen in Regent’s Park of Prince Khaled bin Sultan of Saudi Arabia and also spent a year as chef to Duchess Claudia Pozo de Borgo.

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