Panna cotta

Panna cotta

By
From
Encyclopedia of Food and Cookery
Serves
6

This cream dessert set with gelatine is a delicious specialty of Piedmont. It may be flavoured with lemon or orange zest, chocolate, vanilla or a dash of liqueur. The skill in making this dessert relies on using just the right amount of gelatine so that it sets to a silky smoothness without being rubbery.

Panna cotta

Ingredients

Quantity Ingredient
60ml water
3 teaspoons powdered gelatine
500ml cream
250ml milk
6 tablespoons caster sugar
1 lemon, zested
or 1 teaspoon natural vanilla extract
or 2 tablespoons brandy or liqueur
few drops light salad oil
fresh berries like strawberries, raspberries and blueberries, sugared

Method

  1. In a small bowl combine water and gelatine. Leave for 5 minutes.
  2. Slowly heat the cream and milk with the sugar in a saucepan over moderate heat until it comes to scalding point, stirring occasionally. Remove from the heat and stir in the softened gelatine until well dissolved. Add choice of flavourings.
  3. Tip the contents of the pan into a bowl set over another bowl of ice cubes and stir occasionally until the mixture has cooled without starting to set.
  4. Meanwhile, have ready 6 individual dariole moulds or ramekins that have been lightly oiled. Pour the cooled mixture into the moulds and place in the refrigerator for several hours or overnight, until set.
  5. Unmould each panna cotta by dipping the base of the mould into hot water for 3–4 seconds, then turning upside-down to release onto a dessert plate. Surround with prepared berries to serve.
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