Home Cooking: Panna Cotta
Developed by Chiara Barla, head chef and curator at FRAMA’s Apotek 57 in Copenhagen, this delicate dessert is an exploration of light flavors and smooth texture.
"This dish is simple but still extremely versatile — just by changing aromas and toppings it allows to have a different dessert every time"
- Chiara Barla
4 servings
650 g cream
75 g sugar
6 g gelatine
2 bay leaves
zest of 2 lemons
zest of 1 orange
1 tsp. dry lavender
1 tsp. juniper
1 vanilla pod
1. Bloom the gelatine in cold water and let sit.
2. In the meantime, warm up the cream in a pot with the sugar and other ingredients. Bring it to a gentle boil and let it rest off the stove for a couple of minutes, then add the gelatine and whisk until dissolved.
3. Strain through a sieve, pour in the moulds, and leave to set in the fridge for at least 6 hours.
Optional: Sprinkle with dried edible flowers to serve.
Apotek 57 is an eatery and local gathering place located inside the Frama Studio Store in Copenhagen’s historic Nyboder district. Its menu, curated by chef Chiara Barla, is guided by simplicity and seasonal ingredients of the highest quality.
