Panna cotta
Panna cotta
Traditional recipe
Heavy cream thickened with gelatin, vanilla and served with red fruit coulis or caramel: one of the most popular Italian desserts in the world.
There panna cotta It originates from Piedmont, probably the Langhe region. Today, it is one of the most popular Italian desserts in the world thanks to its simplicity and versatility. The name is self-descriptive. The technique is minimal: heavy cream, sugar, vanilla and gelatin sheetsThe result should tremble on the plate like a flan. It comes in a thousand variations: coffee, chocolate, lavender. The classic version with red fruit coulis is unbeatable.
Instructions
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5 steps · natural Italian voice
Soak the gelatine
Dip the sheets of gelatin sheets in cold water for at least 10 minutes until they are soft but whole; squeeze gently to eliminate excess water, so the gelatine will dissolve properly in the heavy cream hot.
Heat up heavy cream and milk with vanilla
Pour heavy cream and milk in a saucepan, add the seeds and vanilla bean and lemon zest if desired; heat over medium heat until small bubbles appear at the edge (about 80–(179.6°F) 82 °C), stirring to prevent sticking.
Add the gelatin and filter
Remove the saucepan from the heat and stir in the gelatin sheets well squeezed, mixing with a whisk until completely dissolved; filter the mixture through a fine sieve to obtain a smooth, glossy mixture.
Pour into molds and cool
Pour the mixture Strain into clean molds, leaving about 3 mm from the rim; let cool for 30–45 minutes at room temperature until it stops giving off heat, then transfer to the refrigerator for at least 4 hours, until the surface has a slight resistance and barely jiggles.
Prepare the coulis and unmold
Blend 200g (7.05 oz) red berries with 50g (1.76 oz) sugar until smooth; strain to remove seeds, if desired. To unmold, heat the bottom of the molds in hot water for 5–10 seconds and invert; serve with the chilled coulis.
Chef's Tips
There panna cotta Perfect, it trembles on the plate: too much gelatin makes it hard as candy. Heat the mold slightly to remove it easily. The red fruit coulis balances the sweetness of the panna cotta.
Ingredients
- (16.91 fl oz) 500 ml of heavy cream
- (3.38 fl oz) 100 ml milk
- (2.82 oz) 80 g sugar
- 3 sheets of gelatin sheets ((0.21 oz) 6 g)
- 1 vanilla bean
- Lemon zest (optional)
- For the coulis: (7.05 oz) 200 g mixed red berries, (1.76 oz) 50 g sugar
Can't find it in the US?
- gelatin sheetsMost US supermarkets
Powdered unflavored gelatin, same weight (1 envelope = 7 g, about 3 1/2 sheets of 2 g)
Approximate: gelatin strength varies by brand.
⚠️ Automatic ingredient-based detection. Always check product labels.
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