Panna Cotta is a deliciously soft and indulgent treat. Loved in Italy and abroad, it’s the perfect spoon dessert to end meals. I think it’s very elegant when served in single-serving glasses decorated with coulis and fruit… Moreover, it’s really easy to prepare, and it doesn’t require too many ingredients. For perfect results, I recommend you read carefully how I prepare it. Happy reading!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Panna Cotta
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 0.3 oz gelatin sheets
- 2 teaspoons vanilla extract
Tools
- 1 Small pot
- 1 Whisk
- 6 Coffee cups
How to Prepare Panna Cotta
First, soak the gelatin sheets in cold water (or room temperature) for 10 minutes.
In a small pot, pour the heavy cream with the powdered sugar and vanilla extract. Turn on the heat and bring to a boil over low flame. As soon as you see the first bubbles forming, remove the pot from the heat.
Now drain and squeeze the gelatin, and add it to the hot mixture, which must remain away from the heat. Mix well, there should be no lumps! Once all the gelatin has melted well, we can pour the panna cotta into the containers.
Place the molds in the refrigerator and let them cool well for at least 6 hours. Once ready, we can place it on a plate and decorate as we like.
I used caramel and chopped hazelnuts.
Here’s the recipe for STRAWBERRY COULIS which you can also make using raspberries, or blueberries, or a mix of berries.
PANNA COTTA WITH THE THERMOMIX: Put the cream, powdered sugar, and vanilla extract in the bowl, cook for 8 minutes at 176 degrees Fahrenheit speed 1. Drain and squeeze the gelatin, then add it to the bowl and mix for 10 seconds at speed 3. Pour into molds.
Notes
We can use 1.6 cups of cream and 0.4 cups of milk (no more)
Instead of vanilla extract, you can use vanilla powder or seeds from a vanilla bean.
Panna cotta can be stored in the refrigerator for 4 days, but it should be covered otherwise the surface will dry out.
It can also be frozen once cooked and cooled, then it should be thawed in the refrigerator the day before.
