Panna Cotta - Italian Recipe

Panna Cotta

🌍 Italian, Piedmont Difficulty: ●●●○○

A Piedmontese cream set with just enough gelatine to hold its shape and tremble when touched. Use too much gelatine and it turns to rubber. The cream is infused with vanilla, not extract — split the pod and scrape the seeds into the warm mixture.

Ingredients

• 500ml heavy cream
• 100ml milk
• 100g sugar
• 3g leaf gelatine (1.5 sheets)
• 1 vanilla pod

Method

1. Soaking — Soak gelatine in cold water 5 min.
2. Heating — Heat cream, milk, sugar, vanilla to just below boil.
3. Squeezing — Squeeze gelatine; dissolve in hot cream.
4. Pouring — Pour into moulds; refrigerate 4 hours.
5. Serving — Serve with berry coulis or caramel.

Tags: heavy cream, milk, sugar, leaf gelatine, vanilla pod · Source: Brittani's Almanac