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A Gift From the Chef – Chef Guy Grossi's Ricotta Panna Cotta, Strawberries, Balsamic, Sbrisolona

A Gift From the Chef – Chef Guy Grossi's Ricotta Panna Cotta, Strawberries, Balsamic, Sbrisolona

by Mireille Kilgour : December 9th, 2015

goodfood2a

This festive season we're giving the gift of good food by sharing with you a selection of handpicked recipes from our renowned restaurant partners. We are lucky enough to be able to bring you this gift from Chef Guy Grossi of Grossi Florentino. It’s a delicious dessert that your family will be sure to love so much at Christmas, they’ll be requesting it all through the new year too.

Recipe for Ricotta Panna Cotta, Strawberries, Balsamic, Sbrisolona

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Ingredients

Panna Cotta

4 cups of cream

230gm sugar
1 vanilla bean split
2 leaves of gelatine
2 lemons zested
4 cups ricotta, creamed in thermomix

Zabaglione

5 egg yolks
75grm caster sugar
100mls white wine
50mls marsala

Sbrisolona

500gm unsalted butter room temp
500gm cake flour
500gm cornmeal
500gm caster sugar
500gm whole blanched almonds toasted and fragmented
1 egg
50ml grappa

Strawberries

750gm strawberries
2 lemons zested
150gm caster sugar
100ml balsamic

Method

Panna Cotta

Heat cream, sugar, lemon zest and vanilla.
Soak gelatine in cold water to bloom, 5 minutes.
Squeeze gelatine of excess water and mix into hot cream and allow to cool. Mix in the ricotta and pour 150gm into bowls evenly. Refrigerate overnight allow to set.

Zabaglione

Whisk together the yolks and sugar until creamy. Add the white wine, Marsala and place over a bain-marie. Whisk continuously until the mixture is light and fluffy and warm throughout.

Sbrisolona

Preheat oven to 175C.
Cream the butter and sugar; add the flour, cornmeal, almonds, grappa and egg, and work the mixture quickly to just form dough. Grease and line a tray and spread the mixture out evenly about 1 cm thick, bake for 15 minutes until a pale golden colour.
Leave to cool, then break into small pieces. Keep in an airtight container.

Strawberries

Wash the strawberries, remove the stems and if necessary cut them in half. Place the sugar, lemon and balsamic over the strawberries and allow to macerate for 2 hours.

To assemble

Spoon some macerated strawberries onto the panna cotta, sprinkle some broken Sbrisolona over the strawberries and spoon some zabaglione over the top. Serve immediately.

Bio
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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.