Aria Favorites: Quarantine Cookbook

Quarantine Cookbook: Lilly's Pana CottaLilly’s Panna Cotta – photo by Lilly Reyes-Brahar

We love everything about restaurants — we love designing restaurants, sharing the dining experience with friends and family, and trying new food. We also love to cook and share the food with our team.  As an office we frequently have social events through out the year that feature food — a Thanksgiving pot luck, Chili cook-off, and Salsa & Guac contest.

As we have been social distancing this year, many of us are experimenting in the kitchen. We recently did a recipe exchange across the office and compiled a Quarantine Cookbook of delicious recipes for our office to enjoy. As our team is trying out these recipes, we will be sharing some of the photos they take of the recipes in the next few weeks.  Below is the recipe featured in the photo and check out the full cookbook here:  What Ar-ia Cookin Quarantine Cookbook.  For more recipe ideas, check out this great collection by the NY Times: Self Quarantine Recipes.

Lilly’s Panna Cotta

Contributor: Lilly Reyes-Brahar


1 cup whole milk
2 ¾ teaspoons gelatin
3 cups heavy cream
2 inch piece vanilla bean, slit lengthwise (or 2 teaspoons vanilla extract)
6 tablespoons granulated sugar
Pinch of table salt
Topping – jam, fresh fruit, or honey


1.  Pour milk into medium saucepan. Sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 ice cubes) into a large bowl. Add 4 cups of cold water. Measure cream into large measuring cup or pitcher. With a paring knife, scrape vanilla seeds into cream. Place pod in cream along with seeds and set mixture aside. Set 8 wine glasses or 4-ounce ramekins on baking sheet.

2.  Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on an instant-read thermometer (about 1 ½ minutes). Turn off heat. Add sugar and salt – stir until dissolved (about 1 minute).

3.  Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer (about 10 minutes). Strain mixture into large measuring cup or pitcher, then distribute evenly among the wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar the surface of the cream; refrigerate until just set (mixture should wobble when shaken gently).

Wine pairing by Walter Pancewicz: Pio Cesare Moscato d’Asti 2017 – a sparkling dessert wine from the Piedmont region of Italy.