Panna Cotta is a creamy, silky smooth dessert from the Piedmont region of Italy. Panna cotta literally means "cooked cream", which is flavoured with vanilla, sweetened with sugar and set with gelatine. You can set Panna Cotta in a glass or use Panna cotta moulds which you can purchase at most baking/kitchen supply stores or online at www.loot.co.za. The secret of a good panna cotta lies in the wobble. It should just melt in the mouth, leaving you wanting more. This Italian favourite is best served with fresh raspberry, strawberries and topped with a tangy-sweet berry coulis.
Equipment
- Panna cotta moulds
- Saucepan
Ingredients
- 125 ml Millac Gold whipping cream
- 125 ml full cream milk
- 5 ml vanilla extract
- 1/4 cup sugar (62.5ml)
- 8 g silver leaf gelatine (3 sheets)
- 3 cups cold water
Instructions
- Start by submerging the gelatine in cool water to soak.
- In a saucepan, heat the milk and cream, then add the vanilla and sugar. Do not boil the milk. You only need enough heat to dissolve the gelatine.
- Remove the gelatine from the water and squeeze out the access water.
- Add the gelatine and stir to dissolve.
- Pour the Panna cotta mixture into the Panna cotta moulds and leave to cool down.
- Cover and refrigerate overnight.
- To remove the panna cotta simply dip the mould into warm water and turn it over on a plate. A little shaking might be needed.
- Serve with berry coulis and fresh berries.
