Panna cotta
Panna cotta is a type of Italian pudding, obtained by combining cream and sugar, flavoring them with the seeds of a vanilla bean and adding gelatin to firm everything once placed in the refrigerator.
it is one of the best known and most appreciated spoon desserts not only in Italy, but all over the world.
Very versatile, it can be combined with a strawberry or red fruit coulis, a chocolate sauce, a mango puree and you can even create compound desserts including panna cotta with the “integral part” of a cake or a delicious glass.
This dessert goes wonderfully with a sparkling wine.
Vanilla Panna Cotta
(special white chocolate)
Ingredients
- 500 gr fresh cream
- 80 gr white chocolate
- 1 vanilla bean
- 10 gr gelatine in sheets
Instructions
- Hydrate the gelatin in cold water
- In a saucepan, warm the cream with the engraved vanilla bean, NEVER bring it to a boil
- When it is hot, add the chopped white chocolate
- Squeeze the gelatin and add it too to the cream
- Form the panna cotta into aluminum cups and leave in the refrigerator until completely hardened.
- When it is time to take it out of the mold, heat the aluminum surface and turn the panna cotta upside down.
Panna cotta puffed with wild strawberry coulis
This panna cotta differs in the method, which will make it remain frothy and much less cloying on the palate with a consistency similar to Bavarian.
Ingredients
For the panna cotta:
- 1 liter of cream
- 200 gr sugar
- 1 vanilla pod
- 16 gr gelatin in sheets
For the coulis:
- 500 gr wild strawberries
- 50 gr sugar
Instructions
- Allow the gelatine leaves to hydrate in plenty of cold water.
- Heat 500 grams of cream, sugar and vanilla, until it is almost boiling
- Squeeze the gelatin and add it to the cream and continue heating until the gelatin is completely dissolved.
- Let it cool in the fridge until it starts to harden.
- Whip the remaining 500 g of cream and add it to the other, incorporating it well with the help of a whisk.
- Divide the mixture into molds and allow to cool completely.
- For the coulis:
- Wash and clean the strawberries, add them to the sugar (preferably powdered sugar) and blend them
- If the "seeds" of the strawberry are annoying on the palate, you can filter it through a sieve before using it.