Panna Cotta

Panna Cotta

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Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This delicious Piedmontese speciality is gaining in popularity all over Italy and throughout the world. You can make it completely plain, if you like, or add flavourings such as crushed amaretti, coffee, chocolate, soft fruits, citrus rind or liqueur - the possibilities are almost endless. The skill of making this dessert lies in getting it to set without being rubbery, so just the right amount of sheet gelatine needs to be used. Trial and error will help you find out what works best for you, since different people prefer different textures.

Ingredients

  • 1 litre/ pints/4 cups single/light cream
  • 50 g/2 oz/½ cup icing/confectionerssugar
  • 3 or 4 sheets gelatine
  • 60 ml/4 tbsp granulated/white or caster/superfine sugar

Method

  1. Divide the cream in half and put it into two separate pans. Bring the cream in both pans to just under the boil over a low-medium heat. To one pan of cream add the icing sugar, and to the other add the sheets of gelatine.

  2. Whisk the cream in both pans constantly until the sugar and gelatine have completely dissolved and the cream is very hot but not boiling. It might be a good idea to get someone to help you do the whisking, or you can whisk with both hands, if you can manage it.
  3. Pour the cream from both pans into one bowl and whisk together. Allow the mixture to cool completely.

  4. While the mixture is cooling, put the granulated or caster sugar into a small pan and melt over a low heat without stirring until caramelised to a light blond colour.
  5. Coat the base of eight small metal moulds or ramekins with the caramel. (Alternatively, divide the sugar between the moulds and melt each over a low flame to lightly caramelise it.) Allow the caramel in the ramekins to cool.
  6. Strain the cooled panna cotta into the moulds and put into the refrigerator to set for at least 4 hours but better overnight. When firmly set, dip the moulds into boiling water for 5 seconds and turn out on to cold plates.