Panna cotta

Name: Panna cotta
Cook time: 282 min
Total time: 282 min
Yield: 6
Cuisine: Italiana
Ingredients: 80 g Sugar; 1 tablespoon Lemon Juice; 40 g Icing Sugar; 1 u vanilla pod; 250 g Raspberries; 100 ml Whole Milk; 500 ml Whipping Cream; 6 g Gelatine Leafs

Easy

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 5 hr
Servings: 6

Summary

The spoon dessert from Piedmont: cream, vanilla and very little gelatine, just enough for it to wobble when turned out. Served with a quick red berry coulis for a touch of sharpness.

Ingredients

6 servings

Add to Bring!

80 g Sugar
1 tablespoon Lemon Juice
40 g Icing Sugar (for the coulis)
1 u vanilla pod (or 1 tsp vanilla extract)
250 g Raspberries (or mixed berries, fresh or frozen)
100 ml Whole Milk
500 ml Whipping Cream (at least 35% fat)
6 g Gelatine Leafs (about 3 leaves)

Instructions

Soak the gelatine leaves in a bowl of very cold water.
10 min
Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. In a saucepan, heat the cream, milk, sugar, pod and seeds, stirring, until the sugar dissolves and the mixture is steaming. Do not let it boil.
5 min
Take the pan off the heat and remove the pod. Squeeze out the gelatine well, add it and stir until completely dissolved. Strain the mixture into a jug.
2 min
Let it cool until lukewarm, stirring now and then so the vanilla seeds do not sink. Divide between 6 moulds or small glasses (if you plan to turn them out, grease them first with a few drops of neutral oil).
15 min
Cover with cling film and chill for at least 4 hours, ideally overnight, until set.
4 hr
For the coulis, heat the raspberries with the icing sugar and lemon juice until they collapse. Blend and push through a fine sieve to remove the seeds. Leave to cool.
8 min
To turn out, dip each mould in hot water for a few seconds, run a thin knife around the edge and invert onto a plate. Serve with the cold coulis around it.
2 min

Notes

A good panna cotta is all about texture: it should wobble and melt in the mouth, not bounce like a jelly sweet, so don't increase the gelatine. With powdered gelatine, use the same amount (6 g) bloomed in 3 tablespoons of cold milk. Gelatine is of animal origin; for a vegetarian version, replace it with 2 g of agar-agar, which must boil with the cream for 2 minutes to set. It keeps covered in the fridge for up to 3 days, and the coulis lasts as long in a jar. If you don't want to turn them out, serve them in small glasses with the coulis on top.