Panna Cotta recipe is originally from Piedmont and it’s a great classic recipe of Italian cuisine. This pudding, typically flavored with vanilla, is easy and quick to make and, after the cooling time in the refrigerator, it’s ready to be tasted.
Panna Cotta is a classic pudding, suitable for any season. There are many variants based on tastes and seasons.
In Panna Cotta recipe come together the delicacy of cream and the exotic sweetness of vanilla. For this reason the choice of ingredients is essential, such as high quality fresh cream and natural vanilla bean.
Quick and easy to make, Panna Cotta recipe is great as a mid-afternoon snack or as a dessert after a meal.
Panna Cotta can be served with seasonal fruits, delicious with exotic fruits, citrus and red fruits. It can also be served with Chocolate, caramel, coffee or spirits.
Do You like pudding? Try also Chocolate Cookie Cups with Coffee Mascarpone Cream
How to Make Panna Cotta Recipe
- 4dl or 1 and a half cups of – heavy cream
- 1dl or half a cup – fresh whole milk
- 120g or 8 tablespoons – sugar
- 1 – vanilla bean
- zest of half a lemon and half an orange
- 8g (0,28oz) – gelatin sheets
- 250g (9oz) – fresh raspberries
- 1 – lemon juice
Soak the gelatine in a bowl with cold water for 10 minutes (1). Meanwhile, pour the cream and milk in a pan (2). Then cut the vanilla bean along its length (3).
Add the vanilla bean (4), 60g (or 4 tablespoons) of sugar (5) and the zest of lemon and orange (6).
Bring slowly to the boiling point (7) then stop the heat and filter the cream through a strainer and a small white towel (8). Now add the gelatin, drained and squeezed (9).
Stir with a whisk so that the gelatin is fully dissolved (10). Take four glasses and moisten with cold water then drain them. Place them in a container where in the center you have put a rolled towel. Lean the glasses so that they remain sloped (this only if you want the panna cotta to solidify sloped) (11). Pour the panna cotta into the glasses. Let cool, then cover with plastic wrap and place them in the refrigerator to cool for at least 6 hours (12).
Keep a few raspberries for decoration and blend the remaining raspberries with 60g (or 4 tablespoons) of sugar and the lemon juice (13). Filter the raspberry sauce (14) and put it in a pan to warm over very low heat until the sugar has dissolved (15).
Put the raspberry sauce in the glasses with panna cotta and garnish with the raspberries before serving.