Panna cotta is one of the most well-known and appreciated spoon desserts not only in Italy but also abroad. Thanks to the simplicity of its preparation, the particularly delicate taste, and the elegant way in which it can be plated and garnished, it has become a classic dessert perfect for any occasion. The exact origins of this dessert are unknown, it is only known that it was born in the Langhe area of Piedmont at the beginning of the twentieth century.
The preparation is really very simple, you just need to pay attention to a few things! All you have to do is get in the kitchen to make your soft panna cotta!
Panna Cotta Ingredients
– 500g of fresh liquid cream
– 1 vanilla bean
– 80g of sugar
– 8g of gelatin leaves
Difficulty: Easy
Preparation: 20 min
Cooking: 15 min
Servings: 4 pieces
Cost: Low
Note + cooling time (about 5 hours)
Panna cotta Preparation
To prepare the panna cotta, first soak the gelatin sheets in cold water for 10-15 minutes. Cut the vanilla bean lengthwise and extract the seeds with the tip of a knife. In a saucepan, pour the cream and sugar. Flavor with the seeds and the vanilla bean. Heat everything over low heat, and when the cream almost comes to a boil, turn off the heat and remove the vanilla bean.
When the gelatin is softened, drain it without squeezing too much, and immerse it in the warm cream. Stir until the gelatin is completely dissolved; there should be no lumps. Pour the mixture into four 150 ml capacity molds using a ladle. When the molds are filled, put the panna cotta in the refrigerator to firm up for at least 5 hours.
Once the panna cotta is firm, dip the molds briefly in boiling water and then turn them over onto the serving plate. Decorate to your liking before serving. The panna cotta can be stored in the refrigerator for a maximum of 3-4 days, well covered with plastic wrap, or in an airtight container. If you prefer, you can also freeze the panna cotta once it is firm and without any cover. To thaw it, simply leave it in the refrigerator the day before.
For flavoring the panna cotta, you can also use vanilla bean seeds or, if you prefer citrus notes, you can use lemon zest. To garnish the panna cotta, you can make raspberry coulis by boiling 100 g of fresh raspberries with 20 g of sugar and 20 g of water. Then blend with 10 g of lemon juice, strain, and finally garnish with frozen raspberries.