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Vanilla Bean Panna Cotta
Panna cotta, or “cooked cream,” is a simple Italian dessert of sweetened cream that’s set to a delicate wobble. Here, Chef Akhtar gives it a gentle lift, adding labneh for tang and vanilla bean for warmth. Beneath it lies a layer of cinnamon-laced peach preserves, slow-simmered until jammy. After an overnight chill, it sets just enough to hold its shape while staying soft enough to shimmy on the spoon.
Nutritional facts
Protein
5g
Carbs
37g
Calories
410
Fat
27g
Ingredients
Vanilla Paste, Labneh, Gelatin, Cinnamon Stick, Sugar, Heavy Cream, Canned Peaches, Kosher Salt
Reviews
Based on 0 reviews
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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