Recipes > Italian Recipes > Italian Dessert Recipes > Italian Panna Cotta Recipes
TRADITIONAL ITALIAN RECIPE: The first time I had Panna Cotta was when i was 5, during one of our family summer holiday Italian Style, with the 1980s family Alfa Romeo 33 Sport Wagon packed with bags, travelling under the boiling sun for 4 hours going from Milan to Pietra Ligure ( the nearest sea to Milan ).
In that beachy town i tried my first Panna Cotta. I remember that night because i was trying to be cool while eating that jelly weird dessert with the cutest girl ( incidentally 10 years older than me ) right sitting in front of me. I wasn’t sure if I liked the texture ( honestly I thought it would be like jello. Ick ). I was happily blown away with my first bite and scarfed the rest down, practically licking my plate clean while the girl's face turned from smily to disgusted when she looked at me. It was fantastic. Less fantastic for her.
I’m smiling just thinking about it.
One of my food blogging “idols” is Manuela, from Manu’s Menu. We have a couple of things in common in that we are both Italian, and living in countries where we were not born and raised. Manu is from Italy, lives in Australia and has an Indian husband, so she has fabulous recipes from all three of these influences!
This dessert is so easy, it actually shouldn’t be classified as cooking, but, will everyone be impressed? Of course! A little raspberry (or your choice of fruit) sauce, and you’re golden!
Skill Level:  |
Time: 1 - 6 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Soak the gelatine leaves in a little cold water until soft.
02 - Cut lengthwise the Vanilla Pod.
03 - Place the milk, cream and sugar into a pan and bring to a simmer. DO NOT BOIL.
04 - Add the Vanilla to the pan.
05 - If the Gelatine Leaves are soft, squeeze them to remove the water and add them to the pan.
06 - Stir till the Gelatine has dissolved into the cream and milk.
07 - Filter everything.
08 - Divide the mixture among four ramekins and leave to cool.
09 - Place into the fridge for at least 5 hours.
For the Raspberry Sauce:
10 - While you are waiting for the Panna Cotta to cool, place the Sugar, Water and Cherry Liqueur into a pan and simmer until the Sugar has dissolved.
11 - Take the pan off the heat and add half the Raspberries.
12 - Using a hand blender or a fork, blend the Raspberries until smooth.
13 - Pass the Sauce through a sieve into a bowl, and remove the bits of the squashed Raspberries.
14 - Now, add the remaining Raspberries.
15 - Turn each Panna Cotta out onto a serving plate.
16 - Spoon over the Sauce and garnish with a Sprig of Mint each. Serve.
Notes:
- At the end you can decorate the plate with lines of liquid Chocolate.
- You can keep the Panna Cotta in the fridge for about 48 hours.
- You can substitute the Gelatin for powdered agar-agar using equal amounts.
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