ALMOND PANNA COTTA WITH UVA PASSA AND ORANGE COMPOTE
Almond panna cotta with uva passa and orange compote
Panna cotta literally means cooked heavy cream. The main ingredients are cream sugar and gelatin, some recipes also include egg whites. This dessert is originally from Northern Italy in the region of Piedmont (Piemonte), were back in the days people boiled the fish bones and getting collagen out of this process that was used as the first gelatin. Since I’m still fell inspired from the almondtree in flowering I’m making more almond milk and flavor the panna cotta that I want to serve for my dinner guest this evening. To accompany this panna cotta I’m making a fruit compote made with oranges from the tree and uva passa from this summers grape harvest. Uva passa is the sun dried Zibbio grape, that you make the Passito di Pantelleria sweet wine of. This beautiful dried grape is a regular sweet here in Pantelleria and is used as a raisin in cooking and baking . To be honest it’s actually the best bloody raisin I ever tasted… sun kissed sweet…. perfumed with a taste of nature from the volcanic soil of Pantelleria.