Panna cotta is a classic Italian dessert that delights palates all over the world. Made with cream, sugar, and gelatin, this creamy treat melts in your mouth leaving a delicate and enveloping flavor. The silky texture and balanced sweetness make it the perfect dessert to end a meal sublimely.
One of the most fascinating features of panna cotta is its versatility in the kitchen. It can be enriched with vanilla, coffee, chocolate, or fresh fruit to create unique and surprising variations. Served with caramel sauce, berries, or melted chocolate, panna cotta transforms into a culinary masterpiece that wins over both the eyes and the palate.
In this recipe, I used individual silicone molds, but you can serve it in the molds you prefer and even prepare it in a single solution, remembering that the larger the mold, the longer it will need to rest in the refrigerator to cool.
For those who love homemade desserts, I also recall other recipes to always vary your menus.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 410.88 (Kcal)
- Carbohydrates 31.00 (g) of which sugars 29.52 (g)
- Proteins 3.58 (g)
- Fat 31.19 (g) of which saturated 0.38 (g)of which unsaturated 0.30 (g)
- Fibers 0.84 (g)
- Sodium 3.38 (mg)
Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups heavy cream
- 1/3 cup milk
- 1/3 cup sugar
- 1 packet vanillin (preferably 1 vanilla bean)
- 0.28 oz gelatin sheets
- 8.8 oz berries
- 2 tbsps lemon juice
- 1/4 cup sugar
Tools
- 1 Mold
- 2 Containers
- 1 Thermometer
Preparation
The first step to prepare panna cotta is to soak the gelatin. I place the sheets in a graduated glass and cover them with cold water, leaving them for about 10 minutes.
Heat the milk without boiling it and add the squeezed gelatin sheets, stirring well to dissolve the gelatin.
In a saucepan, pour the cream, sugar, and vanilla, and bring to heat while stirring until it reaches a boil. When the cream starts to boil, turn off the heat and add the milk where you dissolved the gelatin.
Pour the panna cotta into molds and let it rest in the refrigerator for at least 3 hours before consuming.
In a pan, pour the berries, sugar, and lemon juice, cook over medium heat until the sauce thickens. Allow it to cool well before pouring it over the panna cotta. The fruit should not completely disintegrate; in fact, if there are whole currants or blueberries, it’s even better.
NOTES
Panna cotta is a truly versatile and well-liked dessert. You can serve it with the sauce I have indicated, but you can also use ready-made toppings available on the market to vary the taste of the sauce each time.
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