A classic Italian pudding, known for its velvety texture and subtle vanilla flavour. This elegant dessert is perfect after an extensive meal. Combine with a sauce of fresh fruit or caramel for a refined finish.
Panna cotta
Region: Piedmont
Panna cotta
Region: Piedmont
Method
01
Flavour the cream
Soak the gelatine leaves for 10 minutes in cold water. Pour the cream into a saucepan and add the sugar. Split the vanilla pod lengthways, scrape out the seeds and add both seeds and pod.
02
Infuse the vanilla
Warm the cream gently (do not boil) so the vanilla can infuse well. Leave to infuse for approx. 20 minutes. Take off the heat and remove the vanilla pod.
03
Gelatine
Squeeze out the gelatine and stir through the warm cream until completely dissolved. Pour the mixture into small moulds or glasses.
04
Set
Leave to cool to room temperature and chill for at least 4 hours to set.
05
Red fruit coulis
Bring the water to the boil with the sugar without stirring. Add the red fruit and cook gently for 10 minutes.
06
Serve
Out of the mould? Loosen the edge with a small knife and briefly dip the mould in warm water; turn out onto a plate. Or serve straight in the glass. Spoon the coulis over the top and finish with fresh seasonal fruit, a mint leaf or grated chocolate.
Tips & notes
A good panna cotta should wobble gently, just firm enough to stand, not rubbery. Slightly less gelatine gives a creamier, more elegant result. Feel free to make it a day ahead. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Serve with a coulis of fresh fruit or a caramel sauce.
- Infuse the cream with coffee or amaretto for a tiramisu-like twist.
Contains:
Milk
| Calories | 337 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 24 g |
| Fat | 25 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
