Panna cotta
Instructions
Panna cotta:
Berry coulis:
Assembling:
Tips
Getting the smooth mouthfeel and melt-in-the-mouth texture you would expect from this creamy dessert depends on getting it to set properly – i.e., mastering the gelatine. Make sure all gelatine leaves are completely covered in water without sticking together, maybe using a shallow dish or tray with a flat bottom. When the leaves are soft enough to use, after approx. 10 minutes, squeeze them to remove any excess water before mixing with the cream.
Tips
After adding it to the warm cream, stir until you are sure it is completely dissolved – otherwise you risk lumps in your dessert. Remember to never add gelatine to something that is still boiling as heating gelatine too much may diminish its setting properties considerably.
Questions about panna cotta
With just a few notes, it is quite easy to make the delicate Italian panna cotta. Read on to learn more about the dessert classic by looking into answers to some of the most frequently asked questions about the traditional dessert.
Ingredients
Panna cotta
|
Gelatine
|
2 sheets |
|---|---|
|
Vanilla pod – seeds
|
1 |
|
Double cream
|
½ l |
|
Sugar
|
1 dl |
Berry coulis
|
Frozen berries and strawberries
|
100 g |
|---|---|
|
Sugar
|
50 g |
Garnish
|
Lemon balm
|
|---|
Delicate Italian vanilla panna cotta
As it is, in essence, a simple cream dessert, you do not need many ingredients to be able to serve this Italian treat for your family or guests. It is a light and delicate dessert with a texture so smooth and creamy it almost seems to melt on your tongue. The fresh vanilla seeds add both a sweetness and depth of flavour to the cream dessert through its floral aroma. Leaving the vanilla pod itself in the cream while it cooks accentuates this beautiful flavour even further, highlighting why the vanilla flavour is a classic.
If you are looking for a similar dessert but with a twist in the form of a crispy, caramelised top layer of torched sugar, check out our classic French crème brûlée.
Impress with a panna cotta dessert with berry coulis
Making a homemade berry coulis to use as a topping for panna cotta is both quick and easy. Using a mix of berries like raspberry, blueberry, blackberry, and strawberry works great as these slight tangy berries go well together. You can choose whatever berries you like, trying out different mixes or using just one flavour at a time. The flavours of berry coulis are sweet and vibrant, and it really brightens up the dish. Its colour is a deep purply-red, depending on the berries you use, giving it a beautiful look on top of the creamy-white dessert. The combination of flavours as well as colours is sure to impress friends and family.
Experiment with different flavours
As it is a dessert that may be aromatised with a myriad of different flavourings, we have curated a selection of some of the lovely ways to change up the ingredients. Use our basic recipe and add mango, chocolate, or strawberry to shake things up and try something new with a classic recipe.
Mango panna cotta
A mango panna cotta is a lovely fresh take on the classic. The sweetness of the cream and the fresh, tangy mango purée which is placed in the bottom of the dessert balance each other beautifully. Make your own purée from mango, orange juice, and sugar. Add lime leaves to the cream mixture as it cooks, to make this version of the cream dessert even brighter. Serve the mango panna cotta with finely chopped mango pieces, lime zest, and lemon balm and maybe even some freshly shaved coconut, for a truly exotic feeling.
Chocolate panna cotta
Flavouring desserts with chocolate is a classic, and you can use it in this cream dessert too. Because it is a naturally sweet dessert, it can even handle a very dark chocolate with a rich, intense flavour. Adding finely chopped chocolate to the cream dessert changes the texture slightly by making it a bit fluffier and mousse-like. Serve the decadent brown chocolate panna cotta with a dollop of whipped cream and your flavourful berry coulis.
If chocolate panna cotta sounds right up your alley, you might also want to check out our recipes for chocolate pudding and chocolate mousse, savouring even more of the intense, bold chocolate flavour.
Strawberry panna cotta
If you love sweet berries so much that using it for berry coulis is not enough, a strawberry panna cotta might be a hit for you. Adding puréed strawberries to the mixture works beautifully as the sweetness of the fresh strawberries and the warmth of the vanilla go perfectly together. The strawberry purée will also give the dessert a beautiful light-pink colour. Serve with green mint leaves on top or with a salad of fresh strawberries tossed with a bit of sugar and lemon balm.
