Recipe
Panna cotta
Piedmont's silky 'cooked cream': vanilla-scented cream set with just enough gelatin to wobble, served with a sharp berry coulis. The four-hour chill is the only hard part.
Panna cotta takes about 40 minutes and makes 6 servings. Each serving has 405 kcal.
- Preparation
- 25 minutes
- Cooking
- 15 minutes
- Total time
- 40 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 405 kcal
- Protein
- 4.5 g
- Carbohydrates
- 29 g
- Fat
- 30 g
Ingredients
- Whipping cream500 ml
- Milk250 ml
- Sugar100 g
- Vanilla extract1 tsp
- Gelatin sheets4 pcs
- Mixed berries300 g
- Lemon0.5 pcs
Instructions
- 1
Soak the gelatin sheets in a bowl of cold water for 10 minutes until completely soft.
- 2
Heat the cream, milk, 80 g of the sugar and the vanilla in a saucepan, stirring, until it steams - do not let it boil.
- 3
Take the pan off the heat, squeeze the gelatin well and stir it in until fully dissolved.
Tip: Never boil the mixture after the gelatin goes in - high heat weakens its setting power and the panna cotta may never firm up.
- 4
Pour into 6 molds or glasses and let them cool at room temperature for about 30 minutes.
- 5
Chill in the fridge for at least 4 hours, until set.
- 6
For the coulis, simmer the berries with the remaining 20 g of sugar and the lemon juice for 5 minutes, then blend or press through a sieve and cool.
- 7
Do the wobble test - the panna cotta should tremble like custard; dip each mold briefly in hot water, turn out onto plates and serve with the coulis.
Tip: It should shiver when you nudge the mold, not stand stiff. If it turns out rubbery, use one sheet less next time - softer is always better here.
Cooking methods
On the stove
Warm the cream over medium-low heat and watch for the first wisps of steam and tiny bubbles at the rim - that is your cue to pull it off. Gas burners hold heat in the pan, so lift it away as soon as it steams.
On induction
Heat the cream on power 4 of 9; induction warms it quickly, so stay close. Switch off just before steaming point - the pan carries almost no residual heat, which makes overshooting easy to avoid.
Over an open fire
Not a dish for the flames, but manageable at the very edge of a fire: warm the cream in a pot set beside the embers, never over them, and stir constantly. The chilling still needs a fridge or a genuinely cold cellar.
Recipe questions
- How long does this recipe take?
- Plan for about 40 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Heat the cream on power 4 of 9; induction warms it quickly, so stay close. Switch off just before steaming point - the pan carries almost no residual heat, which makes overshooting easy to avoid.
- Can I cook this recipe over an open fire?
- Yes. Not a dish for the flames, but manageable at the very edge of a fire: warm the cream in a pot set beside the embers, never over them, and stir constantly. The chilling still needs a fridge or a genuinely cold cellar.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
