AuthorToscane DI GustoCategoryAppetizers, First Course, Gintonic recipes, Quiche, Quick and easy recipes
Place the dried porcini mushrooms in a small bowl with the water and a splash of Gin Amiata.
Let them sit for a few minutes so they soften and take on that aromatic, gin-infused flavor.
Pour the fresh cream into a small saucepan and warm it over medium heat.
When it’s just about to boil—right at the point where it begins to tremble around the edges—add the rehydrated porcini along with their soaking liquid.
Bring the cream to a gentle boil to allow the flavors to blend.
Remove the saucepan from the heat and stir in the grated pecorino cheese.
Mix until it’s fully melted into the cream, then season with salt and black pepper to taste.
Transfer the mixture into your ramekins (or small molds).
Let them cool to room temperature, then place them in the refrigerator for about 2 hours, or until set.
Slice the fresh porcini mushrooms thinly and sauté them in a little oil until golden and lightly crisp.
Season with salt while still warm.
Meanwhile, blend the raspberries with the Gin Amiata.
If you prefer a smoother sauce, strain it to remove the seeds.
Keep it chilled until serving.
Once the panna cotta is firm and cold, remove it from the fridge.
Spoon the raspberry–gin sauce over the top and finish with the crispy porcini.
A final touch of freshly ground black pepper, and it’s ready to serve.
Ingredients
This savory panna cotta with porcini mushrooms, pecorino, and a raspberry–Gin Amiata drizzle is the kind of recipe that turns a simple dinner into something memorable.
Creamy, aromatic, and beautifully balanced, it combines earthy mushrooms with the bright freshness of raspberries—and the gentle kick of gin—for a flavor that feels both refined and comforting.
If you want a dish that looks like it came from a restaurant but is surprisingly easy to prepare, this is the one.
Open the recipe and let yourself be inspired.