The caramel panna cotta is a delicious and refreshing dessert, a classic of Italian cuisine perfect for any season. The recipe is extremely simple and quick; it is such a versatile base that you can make it in many variations. My favorite version is the strawberry panna cotta, light and delicate, ideal for enjoying in summer.
The quality of the ingredients is crucial; panna cotta is a soft and velvety pudding made with cream, sugar, vanilla, and gelatin. To achieve the right consistency, do not overdo the gelatin; otherwise, you will have a compact and less pleasant dessert.
Originally this dessert thickened thanks to egg whites, without using gelling agents that were introduced only recently. I will soon make the version with egg whites that my grandmother always prepared.
For convenience, I prepared the individual servings in single molds. If you prefer, you can use a large pudding mold and cut it into slices; it will be much more beautiful to bring to the table.
Do you love spoon desserts? Here are some ideas for you
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 421.35 (Kcal)
- Carbohydrates 32.40 (g) of which sugars 32.13 (g)
- Proteins 2.55 (g)
- Fat 31.76 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 0.50 (mg)
Indicative values for a portion of 100 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 whipping cream
- 3/8 cup granulated sugar
- Half vanilla bean (or 2 teaspoons vanilla extract)
- 1 tbsp gelatin sheets (3 sheets at 240 bloom, used Paneangeli)
- 3/8 cup granulated sugar
- 2 tbsp water
Tools
- 1 Saucepan with thick bottom
- 1 Small pot
- 1 Small bowl
- 5 Molds for crème caramel
- 1 Whisk
- 1 Strainer fine mesh
Steps
First, soften the gelatin sheets by placing them in a small bowl with a little cold water and let them sit for 10/15 minutes.
Meanwhile, in a small pot, pour the cream, sugar, and vanilla bean seeds. Place it on the stove over low heat and bring to a boil. Reduce the heat to a minimum and let the cream simmer for 2 minutes, then turn off the heat and let it rest for 5 minutes. Add the well-drained gelatin and stir until you get a homogeneous mixture.
Pour 2 tablespoons of water into the saucepan, add the sugar, and stir. Turn on the stove over medium heat and let it dissolve without stirring; otherwise, lumps will form that will be difficult to dissolve.
Once the sugar is completely dissolved, you can stir the caramel with a wooden or plastic spoon. Cook until you get a nice amber color. Turn off the heat and pour the caramel into the individual molds.
Don’t feel like making caramel? Prepare my liquid caramel, it keeps at room temperature for months and you can use it for panna cotta, crème caramel, pancakes, and as a topping on ice cream. It’s perfect for any recipe that includes caramel among the ingredients. You prepare it once and use it for months.
Strain the cream with a fine mesh strainer, pour it into the molds, and place them in the fridge for 3/4 hours.
The caramel panna cotta is ready.
When you want to unmold the panna cotta, immerse each mold for 10 seconds in boiling water and run a sharp knife along the edge of the molds; at this point, you can turn it over onto the serving plates and bring it to the table.
Storage
Panna cotta can be stored for 3 days in the refrigerator and for a month in the freezer.
*******************
For tips on making the recipes, contact me on FACEBOOK and follow me on INSTAGRAM so you don’t miss the news!
Send me your photos, I will be happy to share them on my social media
