Cookbook:Panna Cotta

Cookbook | Ingredients | Recipes | Dessert

Panna cotta with cream and garnish

Panna cotta is an Italian dessert, the name of which means cooked cream. It consists of cream and/or milk, sweetened and then set with gelatin. Similar dishes are also found in France and Greece.

Variation I – Traditional Panna Cotta

Ingredients

Panna cotta

• 15 g gelatin
• 2 cups cold water
• 2 cups (500 ml) heavy cream
• 200 g sugar
• 2 cups (500 ml) milk

Red fruit sauce

• 100 g berries (strawberries, raspberries, blueberries)
• 100 g sugar

Procedure

1. Dissolve the gelatin in the water, and let rest for about 5 minutes.
2. 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.
3. Pour the mixture into molds suited to a small portion for dessert, and let cool for 2 or 3 hours in the refrigerator.
4. While waiting, liquidize the berries, combining with the sugar to make the fruit sauce.
5. When ready to serve, release the dessert onto a plate, and decorate with red fruit sauce.

Variation II – Basic Panna Cotta

Ingredients

• ¾ tsp powdered gelatin
• 2 cups (480 ml) heavy cream
• ½ cup (60 g) sugar
• 1½ tsp vanilla essence or 1 small vanilla bean
• 1 pinch of salt

Procedure

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

Variation III – Light Panna Cotta

Ingredients

• 4 cups whole milk
• 2 cups sugar
• 6 sheets gelatin
• 2 tbsp vanilla extract
• 1 vanilla bean, seeded
• 1 oz (28 g) hazelnut liqueur
• 1 oz (28 g) black raspberry liqueur

Procedure

1. Heat all ingredients in a saucepan over medium-low heat until gelatin is melted.
2. Pour into ramekins, and chill until set (usually 6 hours, but they are better left overnight).
3. Serve with fresh berries or a berry sauce.