Pannacotta alla frutta

A long time ago, all the inhabitants of the earth were summoned before the Supreme Ruler. He was a straight and just and hard and perfectly shaped Ruler, and he was able to measure anything that fell under his jurisdiction. Everything that ever happened in the world was measured against his standard, and so he functioned not only as the Supreme Ruler, but also as the ultimate reference for any kind of measuring unity. On the day he summoned everyone before him, Divine Cherry and Celestial Dragon were quite incidentally having a casual weekend in one of the intra-volcanic spas (SMVS) scattered on the ocean floor. Quite naturally, they heard the summons. And because they are not strictly speaking inhabitants of this world, they did not pay much attention to it. However, it soon became a nuisance, for all the staff at the spa had departed to answer the Supreme Ruler's summon. There was thus no one left to attend to their needs. And so it was that Celestial Dragon and Divine Cherry grumpily put on two bathrobes that were lying around and went to the Supreme Assembly in order to complain to the spa director about the unprofessional way the situation had been handled. After all, they were about to being served their much-deserved and overpriced Sea-Cucumber cocktail, the spécialité de la maison.
And so it was that although their reasons were different from everybody else's, Divine Cherry and Celestial Dragon found themselves at the Supreme Assembly. There, after much ado about nothing indeed, the Supreme Ruler came eventually to the reason for all this: he was hungry. He therefore ordered everyone to cook, bake, prepare, fish, hunt, gather, gut, squeeze, whatever-it-is-one-can-also-do-with-food, him the best dish. In fact, because he was the Supreme Ruler, he wanted THE dish against which all other dishes would henceforth be compared. Naturally, there was much wailing and gnashing of teeth. After all, a ruler's will is notoriously hard to bend. But there was one among them whose eyes sparked with unconfined excitement: it was Divine Cherry. She could not forsake such an opportunity!
And so it was that on that day Divine Cherry presented the Supreme Ruler with the pannacottas that would forever set the bar for every other pannacotta in the world. They were so delicious, so regular, so faultless and perfect that they were crown the Supreme Pannacottas. And because they are the pannacottas every other must be compared with, the Supreme Ruler asked Divine Cherry to share her recipe with everyone else.
You know, fair chance an' all...
But what of Celestial Dragon? Well, he eventually located the spa director in the throng of beings gathered there and had two or three words with the latter. Actually, he used quite a number of words more than that. The two or three words mentioned were the ones one should not mention. As a result of that exceedingly friendly and polite and balanced discussion, however, Celestial Dragon was given a particular privilege: he and he alone would henceforth be granted unlimited access to the Sub-Marine Volcanic Spa, as well as a token for an infinite amount of Sea-Cucumber cocktails. He'd have to pay for the stolen bathrobes, though.
You know, compromise an' all...

Pannacotta
- 250 ml double cream
- 250 ml milk
- 50 g sugar
- 2 sheets of gelatine (or follow the instruction on the package for 500ml liquid)
- 1vanilla bean

Bring to the boil the cream with milk and sugar. Swich off the hob and add the vanilla seeds scratched from the bean, leave also the bean in infusion for 15 minutes.
Put the gelatine sheets in a bowl of cold water on a side. When the gelatine is soft,add it to the warm cream and mix everything well to avoid clumps.
Strain the cream throughand pour in the cups. Leave it in the fridge for at least 3-4 hours.

Red berries coulis
- 200 g red berries
- 25 g sugar
- 1 tablespoon water
- 1/2 gelatine leaf

Blend the berries and strieve the puree in a colander in order to discard the tiny seeds. Add to the puree the sugar and water. In the meanwhile leave the gelatine in a bowl of cold water to soften. Take a part of the berries puree ( a small cup) and warm it up in the microwave. Add the well drained and softened gelatine to the warm puree in order to melt it. Add the warm puree to the rest and mix well. Pour the coulis over the cold panna cottas and leave to rest in the fridge for 2- 3 hours.

Peach coulis
- 200 g peaches
- 15 g sugar
- 1/2 gelatine leaf
Peel and dice the peaches. Proceed as for the red berries coulis.

Apricot coulis
- 200 g apricot jam
- 25g water
- 1/2 gelatine leaf
Put the gelatine in a bowl of cold water to soften. Warm up in a pan the jam with some water. Blend throughly the jam in order to make it very smooth. Add the drained gelatine and stir well. Puor the apricot coulis over the cold pannacottas. Rest in the fridge for a couple of hours.

Pannacotta
- 250 ml panna
- 250 ml latte intero
- 50 g zucchero
- 2 foglia di gelatina
- 1 bacello di vaniglia

Portare a ebollizione la panna insieme al latte e allo zucchero. Spegnere il fuoco e aggiungere i semi di vaniglia raschiati e lasciare anche il bacello in infusione per 15 minuti. A parte ammorbidire la gelatina in acqua fredda. Aggiungere la gelatina ammorbidita quando la panna è ancora calda. Mescolare bene per evitare la formazione di grumi. Filtare attraverso un colino e versare nelle coppette. Far solidificare in frigo per almeno 3-4 ore.

Coulis ai frutti rossi
- 200 g frutti rossi
- 25 g zucchero
- 1 ccchiaio di acqua
- 1/2 foglio di gelatina

Frullare i frutti rossi con un frullatore a immersione, passare la purea attraverso un colino in modo da eliminare i semini. Aggiungere alla purea filtrata lo zucchero e un po' d'acqua. Prendere una piccola parte del coulis e scaldarla al microonde, aggiungervi la gelatina precedentemente ammollata nell'acqua fredda e strizzata.  Sciogliere bene la gelatina nel coulis caldo e poi aggiungere questo al resto del coulis, mescolare bene e versare sopra le panne cotte che devono essere perfettamente reffreddate e sode (meglio preparare le panne cotte il giorno prime e il coulis l'indomani). Riporre in frigo per un paio d'ore a solidificare.

Coulis alle pesche
- 200 g pesche
- 15 g zucchero
- 1/2 foglio di gelatina.
Pelare e tagliare a pezzi le pesche. Procedere come per il coulis di frutti rossi.

Coulis alle albicocche
- 200 g marmellata di albicocche
- 25 g circa di acqua
- 1/2 foglio di gelatina
Scaldare la marmellata sul fuoco insime all'acqua, frullarla per renderla perfettamente liscia. Aggiungere la gelatina precedentemente ammollata e strizzata.