An original and best recipe for a delicious Italian dessert! The finest version of panna cotta.
Ingredients
For the Panna Cotta
- Gelatin powder (3 teaspoons)
- Vanilla bean (1) or Vanilla extract (2 teaspoons)
- Heavy cream (250 ml, 30% or 36% fat)
- Milk (250 ml)
- Sugar (80 g)
- Optional: White rum (1 tablespoon) and White wine (1 tablespoon)
For Serving
- Fresh fruit: raspberries, blueberries, strawberries, or Fruit coulis
Fruit Coulis
- Raspberries or Strawberries (150 g, fresh or frozen)
- Sugar (3 tablespoons)
Preparation
For the panna cotta, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds with a spoon.
In a saucepan, combine the heavy cream, milk, sugar, vanilla seeds, and the vanilla bean pod (or vanilla extract). Heat the mixture over medium heat, stirring until the sugar is dissolved.
Bring the mixture almost to a boil, then remove from heat when bubbles start to form at the edges.
Add the rum and wine (if using) and the bloomed gelatin. Stir for about a minute until the gelatin is completely dissolved.
Pour the mixture into 4 cups (each 125 ml) or 6 smaller containers. Allow to cool, then cover each container with plastic wrap and refrigerate for about 4-5 hours, or ideally overnight.
Serve on a plate with fresh fruit or fruit coulis. You can also drizzle with maple syrup, sprinkle with nuts, or add chocolate shavings.
Fruit Coulis
Blend the raspberries or strawberries until smooth, then strain through a sieve into a bowl to remove the seeds. Mix the remaining fruit puree with sugar.
Tips
To make it easier to unmold the panna cotta, briefly dip the bottoms of the cups in hot water.
You can buy ready-made fruit coulis in a bottle.
If the fruit coulis is too thin, you can thicken it by boiling it with a little cornstarch and a tablespoon of lemon juice.
