Cookbook:Cream Gelatin (Panna Cotta)(Redirected from Cookbook:Panna cotta)
Ingredients Panna cottaEdit
Ingredients Red fruits SauceEdit
-The sauce can be any fruit (peach, pear, ...)
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.
- ¾ tsp. gelatin
- 2 cups (480ml) heavy cream
- ½ cup (60g) sugar
- 1½ tsp. vanilla essence or 1 small vanilla bean
- pinch of salt
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.
- 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
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.