in Dessert Recipes, Italy

Panna cotta

updated

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Ingredients for 6 servings:

  • 3 sheets of white gelatin
  • 500 ml cream
  • 1 vanilla pod(s)
  • 50 g sugar
  • 300 g fresh fruit, if required
  • some mint for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Soak the gelatine in plenty of cold water. Pour the cream into a saucepan. Score the vanilla pod lengthwise, scrape out the seeds, and add them to the cream along with the pod and sugar. Heat gently and simmer for about 15 minutes. Remove the pan from the heat and remove the vanilla pod. Add the dripping-wet gelatine to the cream and stir until completely dissolved – it’s best to dissolve it with a little hot cream first. Pour the cream into 6 small, cold-rinsed molds or cups and refrigerate for about 4 hours to set. Wash the fruit, if desired, and cut it into pieces or slices. Decorate the panna cotta with these and mint and serve. Extra tip: Can also be refined with white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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