Cookbook:Cream Gelatin (Panna Cotta)
Cookbook | Ingredients | Recipes | Dessert
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
- 15g gelatin
- 2 cups (500ml) heavy cream
- 200g sugar
- 2 cups (500ml) milk
Ingredients Red fruits SauceEdit
- 100g berries (strawberries, raspberries, blueberries)
- 100g sugar
-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
- ¾ tsp. gelatin
- 2 cups (480ml) heavy cream
- ½ cup (60g) sugar
- 1½ tsp. vanilla essence or 1 small vanilla bean
- pinch of salt
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
- 4 cups whole milk
- 2 cups sugar
- 6 sheets gelatin
- 2 tbsp vanilla extract
- 1 Vanilla Bean, seeded
- 1 oz (28g) hazelnut liqueur
- 1 oz (28g) Black raspberry liqueur
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.
