|ITALIAN||10 MINUTES||4 PERSONS|
How to cook Panna Cotta at home? This light Italian dessert, amazingly tender and soft, can be tasted better at home than in a restaurant.
Panna Cotta is served in small portions with fruit, chocolate or caramel sauces. You can add pieces of fruit or berries to it.
Traditional Italian Panna Cotta is white, because it is almost entirely composed of cream – and this is the secret of the delicate charm of this pudding!
Tips for making Panna Cotta:
- If you do not have sheet gelatin, then take the same amount of powder, but soak in the amount of water 1: 6 (for 7 g of gelatin – 42 g of water). And let it swell for about 30 minutes.
You can also use a whole vanilla pod for a truly Italian flavor!
- During cooking, it is important not to bring the cream to a boil, but only to warm it up, otherwise the dessert will be spoiled.
|Cream 33-35%||350 g|
|Milk 3.2%||150 ml|
|Vanilla extract or vanilla sugar||1 teaspoon|
|Sheet gelatin||4 pcs. (7 g)|
|For berry sauce:|
|Berries (raspberries, blueberries)||150 g|
|Corn starch||5 g|
- Soak the gelatinous sheets in cold water for a couple of minutes.
- Combine cream, milk, sugar and vanilla sugar in a saucepan, heat to 80 degrees, but do not boil. Remove from heat.
- Drain excess water from gelatin. Add the sheets of gelatin one at a time to the cream and stir until dissolved.
- Pour the cream into molds (4 pcs. 140 g each), cool in the fridge for several hours until solidification.
- Prepare berry sauce: mix berries with sugar, bring to a boil. Mix the starch with water and pour over the berries, stir and boil for 1-2 minutes until the sauce will thicken. Strain the sauce to remove the seeds. Cool down.
- Dip the chilled panna cotta in hot water for 8-10 seconds, then draw a sharp knife along the edge of the mold, turn it over onto a plate and carefully take out the panna cotta.
- Drizzle with sauce and garnish with berries.
Delicate Italian dessert made of cream, sugar and vanilla in addition to berry sauce and fresh berries will brighten your day!