During November, National Peanut Butter lover's month, you can enjoy the creamy goodness atQuattro
Gastronomia Italiana. Twin chefs Nicola and Fabrizio Carro bring lots of Northern Italian dishes to their menu and with their pastry chef, Antonio Bachour, have loaded a traditional panna cotta with lots of peanut butter flavor. We're glad they decided to make Miami Beach their home....
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Miami New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Miami's stories with no paywalls.
Support Our Journalism
Quattro's peanut butter panna cotta
makes 12 servings
3 cups heavy cream
8 oz. peanut butter
1/2 cup sugar
1 vanilla bean
4 gelatin sheets (silver)
Bring cream, vanilla bean, peanut butter and sugar to a boil. Put the gelatin over ice water and let stand for 5 minutes to soften the gelatin. Remove the cream mixture from the heat and add the gelatin; let cool slightly. Pour the cream mixture into ramekins, dividing equally. Cover and refrigerate; chill until set.
Suggest serving a ramekin with caramelized bananas and chocolate crema on the side.