Dessert

Panna Cotta al Nero di Seppia con Salsa di Ribes Rosso e Crumble di Amaretti

Name: Panna Cotta al Nero di Seppia con Salsa di Ribes Rosso e Crumble di Amaretti
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Ingredients: 200ml whole milk; 100ml double cream; 40g caster sugar; 1 sachet (2g) gelatin sheets or 1 tsp powdered gelatin; 1.5 tbsp squid ink (from a jar); Pinch of salt; ½ tsp vanilla extract; 150g fresh red currants (or frozen, thawed); 20g caster sugar (for coulis); 1 tbsp lemon juice; 40g amaretti biscuits; 20g unsalted butter; 10g caster sugar (for crumble); Pinch of salt; Fresh mint for garnish

A striking finale: silky squid-ink panna cotta (glossy black, deeply elegant) set to a delicate wobble, paired with a bright, tart red currant coulis, and finished with a crispy, buttery amaretti crumb. Sophisticated, unexpected, deeply Italian—technique meets theater.

477cal 10gprotein 78gcarbs 31gfat 20min prep 8min cook 2serves

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