Whipped panna cotta – Risto Mikkola’s recipe

Panna cotta can also be served whipped. Roni Lehti

This way, in the darkness of November, the dessert portion can be delicate and light. Such is Pippuri.fi’s chef Risto Mikkolan panna cotta flavored with lemon balm.

Why wouldn’t pannacotta be suitable, for example, as a sweet treat for small Christmases or to celebrate Independence Day, for example.

Pannacotta is a traditional Italian dessert. More specifically, it is believed to be native to northern Italy, the Piedmont region. In the same area, quality wines are grown, such as Barolo, Barbaresco, Astin sparkling wine, Arneis and Barbaresco

Pannacotta literally means boiled cream. In it, cream, milk and sugar are boiled together, and gelatin is mixed into them. The mixture is allowed to cool to solid.

The traditional pannacotta is jellied into serving pieces in bowls or in the shape of a cake, but Mikkola decided to break the tradition a little. At the same time, he also broke the structure of the panna cotta.

– Pannacotta can be mixed into puree and then portions can be extruded. This is a new perspective on panna cotta, Mikkola laughs.

Pannacotta is served with apple compote and dried oats.

– They suit the Finnish taste well, Mikkola states.

Apple compote is suitable for many other delicacies than just on top of panna cotta: pancake, pancakes, ice cream. Mikkola predicts that the jam won’t last long in the fridge.

Pannacotta marinated with lemon mint

5 dl of whipped cream

5 dl whole milk

150 g of sugar

1 pnt lemon mint

5 bay leaves

1. Put milk, cream, sugar and lemon mint in a saucepan. Bring the broth to a boil, remove from the stove and put the lid on. Let it brew for 15 minutes.

2. Put the chestnut leaves in cold water to soak. When the gelatin leaves have swollen, squeeze the water out of them and mix with the cream-milk mixture.

3. Strain the mixture into a container and let it cool overnight. You can serve the panna cotta directly from the container or by whipping it and squeezing it nicely into the glasses.

Apple jam

500 g domestic apples, cores removed and diced

1 sprig of rosemary

250 g jam sugar

1 dl apple juice or water

1. Put all the ingredients in a pot, bring to a boil and cook on low heat for 15 minutes.

2. If you want the jam to be smooth, remove the rosemary sprig and puree the jam with a stick blender.

3. Put in a jar, cool at room temperature and put in the fridge.

Crispy barley

100 g of whole barley grains

deep frying oil

1. Boil barley grains in water until fully cooked. Place the ripe barley grains on baking paper on a baking sheet and dry in a 70-degree oven until the grains are dry (the oven door must be slightly open).

2. Heat the deep-frying oil in a small saucepan to 200 degrees and deep-fry the barley grains using a small strainer. They should pop like popcorn.

Baron de Ley Semi Dulce 2021, Spain (€12.98)

The gentle and sweet Baron de Ley Semi Dulce Sauvignon Blanc grapes have grown in the orchards of Finca Carbonera at an altitude of 800 meters above sea level, which is the highest growing place in Rioja. Thanks to the place of growth and the climate, the grapes have a lot of sugar and a nice acidity. This guarantees a balanced end result for a semi-sweet wine.

In the aroma of Baron de Ley Semi Dulce, you will find peach, ripe pear and a hint of citrus. The taste is fruity and refreshingly acidic.