Panna Cotta
In the world of desserts, cakes and pastries, there exists a dessert that is simple yet elegant – Panna Cotta. Originating from Italy, the word “Panna Cotta” translates to “cooked cream”. It is an eggless pudding which is rich, smooth and creamy and not rubbery.
To make Panna Cotta, we combine cream, milk, sugar, and gelatin, resulting in a velvety-smooth texture that practically dissolves in your mouth
It is not overly sweet. In fact, its subtle sweetness serves as a perfect canvas for numerous flavor variations, from vanilla, espresso, fruit sauces or even chocolate.
It is often served in delicate molds, glassware or ramekins, making it a stunning dessert option for special occasions.
Despite its luxurious appearance, it is surprisingly simple to make, requiring just a few key ingredients and can be easily prepared ahead of time.
In my recipe, I have used heavy cream along with milk making it perfect to serve after a heavy meal.
Gelatin is the key ingredient and some may feel intimated working with it. Follow these points and you will be good:
– You should sprinkle gelatin over COLD liquid and then let it bloom for at least 5 minutes.
– Give the ‘bloomed’ gelatin a stir before adding to the milk-cream mixture.
– You MUST remove the milk-cream mixture from the heat when adding the gelatin and then immediately whisk it. Never add gelatin to a boiling mixture. If you notice any tiny gelatin clumps or crystals, place the mixture over a LOW HEAT and whisk until dissolved. But do not bring it back to a full boil.
I have topped it with berry sauce which you can easily prepare. For this recipe you can use berries of your choice and they can be fresh or frozen.
Once you have prepared the panna cotta, make sure to let it chill for at least 4 hours (overnight is best) to ensure it fully sets.
Panna cotta will stay fresh in the fridge for up to 3 days. But keep it covered with plastic wrap.
Panna Cotta
Ingredients
- 2 ½ teaspoon gelatin (unflavored)
- ¼ cup cold water
- 1 ½ cup milk
- ½ cup sugar
- 1 cup heavy cream
- 2 teaspoon vanilla essence
Strawberry sauce
- 1 cup strawberries (fresh/frozen)
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 teaspoon cold water
- 1 teaspoon vanilla essence
- 1 teaspoon lemon juice
Instructions
- Combine gelatin in cold water and keep it aside for at least 5 minutes. The gelatin will bloom.
- Over medium high heat, combine milk and sugar. Using a whisk stir well until the sugar is completely dissolved.
- Remove from the heat and stir in the bloomed gelatin. whisk very well until the gelatin is completely dissolved and no lumps are seen.
- Now stir in the heavy cream and the vanilla. Give it one final stir.
- Pour into the glasses or ramekins. Once cooled refrigerate it for minimum 4 hours but best overnight.
- Now start on the sauce.
Preparation of Strawberry Sauce:
- In a bowl, prepare the cornstarch slurry by dissolving 1 teaspoon of cornstarch in 2 teaspoon of cold water and keep it aside.
- If using fresh strawberries, wash them and roughly chop them.
- Then in a saucepan on medium heat, add the strawberries and sugar and let it simmer.
- Note: If using frozen strawberries, a lot of water will be released initially. This is normal as the strawberries are defrosting. Slowly that water will reduce.
- Keep stirring slowly while the strawberries cooks in the sugar syrup. Mash them gently with the spatula.
- Cook until the strawberries have softened and there is still some sauce left.
- Immediately add the vanilla, lemon juice and the cornstarch slurry. Cook for 30 seconds only and then remove from the heat. The sauce will have thickened.
- Allow it to cool and refrigerate.
- When ready to serve, add the berry sauce over the panna cotta and garnish with fresh mint.
Notes
- Gelatin must be sprinkled over COLD liquid and then left for at least 5-10 minutes.
- Never add gelatin when the saucepan is still on the heat. You must remove the milk-cream mixture from the heat when adding the gelatin and then immediately whisk it.
- If using frozen strawberries, you might need to cook them for a little bit longer to allow for the fruits to thaw and the extra juices to evaporate.
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