Enjoy the simplicity of an Italian classic
Panna cotta originated from Italy and is a delicious cold dessert made from double cream. It is common to use vanilla bean in this recipe; however, you can easily get creative and add different flavours such as coffee or raspberry. Although this looks like a simple dish to prepare, it’s important to get your measurements exact. Too much gelatine and you’ll get a rubbery textured panna cotta which no one will enjoy; too little and your dessert will topple over.
As with many simple dishes, the quality of your ingredients will make all the difference. Fresh, organic dairy and fruit will really help create the memorable panna cotta. A dessert that will be talked about for years to come!
Do you enjoy Italian desserts but panna cotta isn’t your preference? Why not try Zabaglione? Click on the recipe here.
Another option for you to try is a French parfait. It is made with mascarpone and honey and is well worth the effort.
Panna Cotta Recipe
- 3 gelatine leaves
- 250 ml full cream milk
- 250 ml double cream
- 1 vanilla pod or 1 tsp vanilla essence
- 2 Tbsp sugar
- Soak the gelatine leaves in a little cold water or milk until soft.
- Slice the vanilla pod lengthwise and scrape out the seeds.
- Add the milk, cream, vanilla pod, vanilla seeds (or vanilla essence) and sugar into a medium-sized saucepan and bring to a simmer. Remove the vanilla pod and discard it.
- Squeeze the water out of the gelatine leaves, then add to the milk base. Take saucepan off the heat and stir until the gelatine has dissolved.
- Pour the mixture into four ramekins and leave to cool. Place into the fridge for about two hours or until nicely set.