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Panna Cotta

Panna-Cotta-Italian-National-Food-By-Travel-S-Helper

Rooted in the Piedmont area of Italy, Panna Cotta, translated into Italian as “cooked cream,” is a beloved dessert. Simple and versatile, this delicate and smooth custard-like dessert has become rather well-known worldwide.

Panna Cotta is a prime example of the amazing results possible from a small number of basic components. The dessert consists in simmering milk, cream, and sugar, then adding gelatin and letting it cool until it reaches a set consistency. The result is a dessert marked by a creamy texture and a wobbly consistency that falls between pudding and jelly.

Panna Cotta, typically flavored with vanilla, can also be enhanced with a range of other flavors including coffee, chocolate, or fruit. Often paired with fresh berries, caramel sauce, or fruit coulis, this dessert highlights its versatility for many seasons and events.

Panna Cotta

Recipe by Travel S HelperCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

225

kcal

Panna Cotta, originating in the Piedmont region of Italy, is a popular dessert made by simmering cream, milk, and sugar, mixing it with gelatin, and letting it cool until set. This creamy dessert has a texture akin to pudding and jelly, and can be flavored with various flavors like coffee, chocolate, or fruit. It is often served with a fruit coulis, caramel sauce, or fresh berries, making it a versatile dessert that can be adapted to any season or occasion. The recipe requires 2 cups heavy cream, 1 cup whole milk, granulated sugar, vanilla extract, unflavored gelatin powder, and cold water. It can be made up to 2 days in advance and refrigerated. It is often served with fresh berries, fruit coulis, or caramel sauce for added flavor and visual appeal.

Ingredients

  • 100 ml of milk

  • 1 sachet of gelatin

  • 500 ml of sweet cream

  • 1 vanilla or 3 tablespoons of vanilla extract

  • 100g of crystal sugar

  • 6 tablespoons of cold water

  • For the dressing
  • 1 cup of strawberries (any fruit can be used)

  • 4 spoons of granulated sugar

  • 3 tablespoons of cold water

Directions

  • Gelatin is left with 6 tablespoons of cold water for 10 minutes to swell.
  • Heat the milk, sweet cream, sugar and vanilla and turn off the stove before it boils.
  • Stir the gelatin into the mixture until it dissolves completely.
  • Pour the pana kota into bowls and put it in the fridge to cool.
  • Dressing
  • Pour 3 tablespoons of water, 4 tablespoons of sugar and stir it, then add the fruit. Cook for 5 to 10 minutes, depending on the type of fruit.
  • Pour the fruit over the panna cotta only when the creamy mixture has cooled down in the fridge and begins to set.

Notes

  • For a smoother texture, strain the mixture through a fine-mesh sieve before pouring into ramekins.
  • You can experiment with different flavors by infusing the cream with coffee beans, citrus zest, or other aromatics before adding the gelatin.
  • Panna Cotta can be made up to 2 days in advance and kept refrigerated.
  • Serve with fresh berries, fruit coulis, or caramel sauce for added flavor and visual appeal.
  • For a lighter version, you can substitute some of the heavy cream with half-and-half or more whole milk.
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