Panna Cotta
Piedmont's elegant, minimalist dessert — gently sweetened heavy cream set with just enough gelatin to hold its shape when unmoulded, wobbling as it should, served with a vibrant fresh fruit coulis or bittersweet caramel. Literally "cooked cream."
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Bloom gelatin sheets in cold water for 5 minutes until soft.
About 5 min
Combine cream, milk, sugar and vanilla in a saucepan. Heat over medium heat, stirring, until the sugar dissolves and tiny bubbles appear at the edges (about 80°C/175°F). Do NOT boil.
About 11 min
Squeeze excess water from the gelatin. Add to the hot cream mixture off the heat; stir until completely dissolved.
About 11 min
Strain through a fine sieve into a jug. Pour into 6 lightly oiled 150ml ramekins or dariole moulds.
About 11 min
Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set. The panna cotta is set when it is firm but wobbles gently like jelly when you shake the mould — not rigid.
About 11 min
Coulis: blend berries with icing sugar and lemon juice. Sieve for a smooth sauce. To unmould: run a thin knife around the edge. Place the serving plate over the mould and flip. It should slide out. Pour coulis around it.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 30 g
- Fibre
- 1 g
- Sugar
- 22 g
- Sodium
- 40 mg
Contains: dairy
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Recipe by Boon Tools.