Panna Cotta
“Silky Italian cream dessert set with gelatin, served with berry coulis or caramel, epitomizing elegant simplicity.”
Sugar
Vanilla
Milk
Gelatin dessert
Cream
gelatinWhere it comes from
Panna Cotta is a quintessential Italian dessert that hails from the northern regions, particularly Piedmont. This silky-smooth cream dessert is known for its simplicity and elegance, often served with a luscious berry coulis or caramel. A surprising fact is that its name translates to 'cooked cream,' reflecting the straightforward yet refined technique used to create this delightful treat.
On the Palate
Ingredients
Serves 8How it's made
5 steps · Show ↓20 min active · 240 min waiting
How it's made
5 steps · Show ↓- 15 min
In a saucepan, gently warm the cream and sugar over low heat, stirring until the sugar dissolves completely. The mixture should be smooth and fragrant with vanilla.
- 25 min
Bloom the gelatin by sprinkling it over cold milk, allowing it to soften before gently heating until fully dissolved. The liquid should be clear and smooth.
- 33 min
Combine the warm cream mixture with the dissolved gelatin, stirring gently to ensure even distribution. The mixture should be silky and uniform.
- 42 min
Pour the mixture into individual moulds, leaving space at the top. Allow them to cool to room temperature before refrigerating until fully set, about 4 hours.
- 55 min
To serve, dip each mould briefly in warm water to loosen, then invert onto a plate. The panna cotta should hold its shape, with a slight jiggle.
Watch outBe gentle when unmoulding to avoid breaking the panna cotta.
