Panna Cotta
A classic Italian dessert of sweetened cream infused with vanilla and gently set with gelatine. Silky smooth and delicately rich, it's often served with fresh berries or a tangy coulis for a perfect balance. Elegant, simple, and irresistibly refined.
About this dish
Italian cuisineIngredients
- 500 ml double cream
- 75 g caster sugar
- 1 vanilla pod (or 1 tsp vanilla extract)
- 2 ½ sheets of gelatine (or about 5–6 g powdered gelatine)
- Fresh berries or berry coulis, to serve (optional)
Description
Instructions
- Soften the gelatine by Soaking 2½ gelatine sheets in a bowl of cold water for 5–10 minutes until soft. (If using powdered gelatine, sprinkle over 2 tbsp cold water and let bloom.)
- Heat the cream mixture in a saucepan, combine 500 ml double cream, 75 g caster sugar, and the seeds from 1 vanilla pod (or 1 tsp vanilla extract). Gently heat over medium-low until just below boiling. Stir to dissolve the sugar. Remove from heat.
- Add the gelatine by squeezing out excess water from the softened gelatine and stir into the hot cream until fully dissolved. (If using powdered gelatine, add it directly and stir well.)
- Strain the mixture through a fine sieve into a jug to remove any lumps or pod pieces.
- Pour into moulds by dividing evenly between 4 ramekins or serving glasses. Let cool to room temperature, then chill in the fridge for at least 4 hours (or overnight) until set.
- To unmould, dip the base of each ramekin briefly in hot water, then invert onto a plate.
- Serve plain, or top with fresh berries, fruit coulis, honey, or caramel.