Last modified on 3 August 2014, at 16:05

Cookbook:Cream Gelatin (Panna Cotta)

Cookbook | Ingredients | Recipes | Dessert

Panna cotta in blackberry sauce

Panna cotta is an Italian dessert, the name of which means cooked cream. Similar dishes are also found in France and Greece.

Traditional recipeEdit

Ingredients Panna cottaEdit

Ingredients Red fruits SauceEdit

-The sauce can be any fruit (peach, pear, ...)

ProcedureEdit

Dissolve the gelatin in 2 cups of cold water (around 5 minutes).

In a pot, place the milk, cream, sugar, gelatin previously soaked in cold water. Heat the pot to a gentle boil (stirring regularly to prevent burns) and remove from heat.

Pour the mixture into molds suited to a small portion for dessert, and let cool for 2 or 3 hours in the refrigerator.

While waiting, liquidize the berries, combining with the sugar.

When ready to serve, release the dessert onto a plate, and decorate with red fruit sauce.

Note: If you are using packets of gelatine, weigh the gelatine. The amount of gelatine in a packet may vary.

Basic recipeEdit

IngredientsEdit

ProcedureEdit

Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce.

Lighter recipeEdit

IngredientsEdit

ProcedureEdit

Heat in Saucepan until gelatin is melted, pour into ramekins, chill until set (usually 6 hours, but they are better left overnight). Serve with Fresh Berries or a Berry Sauce.