Panna Cotta
This classic Italian cream dessert combines delicate creaminess, fine vanilla, and a light citrus touch. The panna cotta is made with fresh cream and real vanilla, gently set with softly melted gelatin, and refined with a fruity berry sauce. Its silky texture and subtle flavor make it a favorite finish for Mediterranean menus. It can be prepared in advance, easily plated, and delights guests and gourmets alike with its irresistible combination of freshness, lightness, and refined sweetness.
Cooking utensils
- 1 Small saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Ramekins or dessert glasses
- 1 Sieve
Ingredients
Base:
- 250 ml Cream at least 30% fat
- 40 g Sugar
- 1 Vanilla pod
- 2 Sheet gelatin Alternatively, a vegan gelling agent
- 1/2 1 tsp lemon juice
Topping:
- 150 g Mixed berries Fresh or frozen
- 30 g Sugar
- 30 ml Water
Preparation
Base:
- Soak the gelatin in cold water.
- Split the vanilla pod lengthwise and scrape out the seeds.
- Place the cream, sugar, vanilla seeds and pod, and lemon juice in a saucepan, bring to a boil, and gently simmer over low heat for 10 minutes.
- Remove the vanilla pod, squeeze out the gelatin, and dissolve it completely in the hot cream mixture.
- Pour the mixture through a sieve into prepared ramekins, let cool, and refrigerate for at least 4 hours until set.
Topping:
- Simmer the berries with sugar and water in a saucepan for 5 minutes, then strain through a sieve or purée finely, and let cool.
- Just before serving, remove the panna cotta from the ramekins or leave it in the glasses, and garnish with berry sauce and fresh berries.
Recommended sides:
- Fresh mint
- Butter pastry
- Dried oranges
Nutritional values per portion
Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18g
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