Panna cotta
Panna cotta, which means "cooked cream" in Italian, is a classic Italian dessert known for its silky, smooth texture and subtle sweetness. The dish is made by simmering together cream, milk, and sugar, then mixing this base with gelatin and letting it set in a mould.
Ingredients
- 200 ml milk preferably 3% fat content
- 200 ml heavy cream
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 1 tbsp cold water
- Pinch of salt optional
Instructions
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5-10 minutes to soften and bloom.
- In a saucepan combine the milk, salt (if using) and sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Do not boil.
- The ideal temperature is 60°C. At this temperature, the mixture will start to steam and show small bubbles around the edges, indicating that it's hot but not yet boiling.
- Remove the saucepan from the heat and stir in softened gelatin to the warm milk mixture, stirring until the gelatin is completely dissolved.
- After adding gelatin to your mixture, stir gently and avoid vigorous mixing to prevent the formation of air bubbles.
- Add the heavy cream and vanilla extract.
- Strain the mixture through a fine-mesh sieve to remove any lumps or undissolved gelatin. This step is purely optional.
- Divide the mixture evenly among serving glasses or ramekins.
- Allow the panna cotta to cool to room temperature, then cover each glass or ramekin with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, garnish the panna cotta with fresh berries, fruit compote, or a drizzle of caramel sauce, if desired.
- Serve chilled and enjoy the silky smooth texture and creamy flavour of this delightful Italian dessert.
- Panna cotta is incredibly versatile and can be customized with various flavourings such as coffee, citrus, chocolate, or even spices like cinnamon or cardamom.
Notes
- Greasing the moulds with cooking spray or a neutral oil before pouring in the panna cotta mixture helps prevent it from sticking to the mould and facilitates easy removal once the dessert has set. This step is crucial, especially if you plan to unmold the panna cotta and serve it individually on plates. It ensures the dessert maintains its shape and appearance when transferred from the mould to the serving dish. Additionally, neutral oil or cooking spray helps avoid imparting unwanted flavours to the panna cotta.
- You can also boil the milk and cream together. Once the mixture is hot (not boiling), it can be combined with gelatin and then chilled until set.
- Strain the milk and cream mixture to ensure a smooth and creamy texture in the final dessert.
- Whisking or stirring too vigorously after adding gelatin to your mixture can introduce air bubbles, which leads to a foamy or bubbly surface on your final result.
