As with many Italian desserts, the panna cotta is a remarkably simple recipe with a delicious taste and flavour.
Panna cotta in Italian literally means “cooked cream”, and is served with fruity syrups and jams, along with fresh berries – this is traditional italian recipe. But you can also use pieces of tropical fruits or caramel sauce and chopped nuts or even melted chocolate or chocolate sauce.
Check the panna cotta recipe below, it has all the details needed to always get a perfect panna cotta; also check the recipe variations at the end, in recipe Tips and Tricks!
Panna Cotta Recipe
... with all the details needed to always get a perfect panna cotta!
Panna Cotta Recipe
| ... with all the details needed to always get a perfect panna cotta! |
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Panna Cotta Recipe Tags & Times
Panna Cotta Recipe Instructions
In a small bowl soak the gelatin in cold water for 10 minutes
In the meantime split the vanilla stick in 2 on the long side and scrape the seeds with the other side of a paring knife blade
In a double bottomed saucepan mix the cream, sugar and vanilla seeds
Slowly bring the mixture to its boiling point while gently whisking it in such a way that it does not foam
After allowing it to boil for maximum 5 seconds remove from the heat and add the gelatin sheets drained and squeezed; stir in the panna cotta until the gelatin sheets melt into the cream
Pour the mixture into small panna cotta molds or in any small bowl you like (the bowls should hold around 110 - 120 ml in volume each)
Place the panna cotta molds/bowls into the refrigerator for at least 3 hours
Just before serving take the molds out of the refrigerator and place one mold at a time in a pot with hot water for a second or two and easily unmold the panna cotta (make sure the water don't get into the mold). If using ceramic bowls this can take 4-5 seconds
Place the panna cotta upside-down on a serving plate, add the strawberry topping and the strawberries and enjoy!
Panna Cotta Recipe Tips & Tricks
Panna cotta fits very well to be prepared in advance and can stay very well in the refrigerator for few days if needed; the topping can also be prepared well in advance, in fact more than one topping can be used with panna cotta to fit everyone's taste.
If you need a lower fat panna cotta recipe feel free to replace part of the heavy cream with milk, at the expense of a part of its intense taste and flavour; you may also want to increase a little the gelatin quantity if you go this way.
For an old-style, pure traditional, gelatin-free panna cotta check this recipe which uses white eggs and is baked in the oven!