Description
Panna Cotta is a versatile dessert that can be whipped up with just a few ingredients and tailored to your taste and occasion.
Ingredients
Scale
- 1 L 4cups cream
- 120 g 1/2 cup granulated sugar
- 1 vanilla bean
- 5 sheets of leaf gelatin or 2 packets of powdered gelatin.
- scant 90ml (5tbsp water (if using powdered gelatin))
Instructions
- If using vanilla bean, cut down the middle, scrape out seeds and put both the seeds and the bean in a large saucepan along with the sugar and 500ml of cream. Bring cream to a scald, take off heat and add leaf gelatin and stir to dissolve.
- If using powdered gelatine, dissolve in water, let the gelatine absorb the water then add to cream.
- Add remaining 500 ml cream and stir. This prevents the vanilla beans from settling at the bottom of your panna cotta. If you’re not using a vanilla bean and you’re experimenting with other infusions you can bring the full 1L cream to a scald.
- Lightly spray your moulds with a non stick spray and pour in your liquid. Refrigerate for at least four hours
- If you need to un-mould your panna cotta and they’re not coming out as easily as you hoped, just dip lightly in some hot water to loosen them up
- Garnish with fresh fruit coulis by bringing fresh fruit to a boil with sugar then puree and strain. You can also use a simple garnish with whole fruits.
- Category: Dessert
- Cuisine: Italian