Panna Cotta

Name: Panna Cotta (Baked Cream)
Cuisine: Italian
Ingredients: strips of candied orange peel or fresh berries to decorate; strips of candied orange peel or fresh berries to decorate; 1 tsp vanilla essence; 1 tbsp dark rum; 1 vanilla pod; 45 g (1½ oz) sugar; 500 ml (18 fl oz) single cream; 1 leaf of gelatine

Baked Cream

Preparation info

For
4-6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is one of the most fashionable desserts both in Italy and abroad.

Ingredients

1 leaf of gelatine
500 ml (18 fl oz) single cream
4

Europe
Italy
Dessert

Method

Soak the gelatine leaf in a little cold water until soft.

In a heavy-based pan, mix the cream with the sugar and vanilla pod and essence. Bring to the boil. Take off the heat and add the soaked gelatine leaf and the rum. Stir well until the gelatine has dissolved. Pass through a fine sieve and pour into 4-6 dariole moulds. Put in the refrigerator to set.

To serve, decorate with