Panna Cotta Recipe

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: Panna cotta, is literally translated in Italian "cooked cream". Panna Cotta comes from the Piedmont region in Northern Italy, and has been elevated to the status of a classic.

 

Traditionally accompanied by fruit coulis or caramel, panna cotta is increasingly common all over the world and flavours are becoming more experimental.

 

A good panna cotta will have a ‘just set’ consistency - wobbly, but not solid, and able to hold its shape. Perfect for kids, grown ups, toothless grandfather and beardy grandmother!

 

This dessert is beautifully easy to make: mix together some cream, some sugar, perhaps some vanilla seeds or rosewater if you're feeling fancy, stir in the gelatine, and leave it to work its magic in the fridge.

 

But as with many simple Italian recipes, all is not what it seems. ( For a start, despite the name, there's no real cooking involved with panna cotta... which means your husband can do it too... and do the washing up too )

 

By the way... Nigella got this recipe wrong too!
NIGELLA... NIGELLA... WHY?!?!?!

 

I think panna cotta is the perfect dessert, and here's why: it's easy, quick, practically foolproof, and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets.

 

I found out that when you talk about Panna Cotta people start thinking about some laborious restaurant dessert involving cheesecloth and a chinois, but it's actually easier than making Jello out of a box.

 

This recipe will teach you how to make the most basic and most important ORIGINAL ITALIAN PANNA COTTA, flavored with vanilla.

 

You only need a few ingredients (milk, cream, gelatin, flavorings).

 

The goal, with panna cotta, is to calibrate the amount of gelatin to the dairy and its fat so that you achieve a firm set that is still delicate and wobbly.

 

This recipe is the Italian Original Recipe, not my own, i wouldn't dare to change it.

 

It's not too fatty, and not too sweet, but still rich. I included a touch of extra gelatin to make it extra-foolproof, and so that you can unmold it onto a plate. But it shouldn't be rubbery — it's wobbly and velvety smooth.

 

 

 

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Skill Level:	Time: 1 - 6 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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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.

Notes:

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- 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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Written by: Uncut Recipes

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