Panna cotta, quick and easy recipe for one of the great classics among desserts

There Panna cotta it is among the sweets symbol of Italian pastry and a great classic on the menus of restaurants. Have you ever tried to prepare it with your own hands? Homemade Panna cotta does not require great culinary skills or tools and with just a few ingredients you can get a dessert at the end of a meal or a delicious dessert with a spoon for a snack for adults and children. Probably born in Piedmont, in the Langhe, Panna cotta has the consistency of a Pudding to which is added a delicious strawberry coulis. Here’s how Panna cotta is prepared with our classic recipe: you will immediately realize how easy it is!

Ingredients for 4 glasses of 250 ml

  • FOR THE PANNA COTTA:
  • Fresh cream: 300 ml
  • Fresh whole milk: 250 ml
  • Granulated sugar: 120 g
  • Vanilla: 1 pod (or 2 sachets of vanillin)
  • Isinglass: 12 g
  • FOR THE STRAWBERRY COULIS:
  • Strawberries: 500 g
  • Granulated sugar: 60 g
  • Filtered lemon juice: 60 ml
  • Isinglass: 6 g
  • Preparation: 30 minutes
  • Cooking: 20 minutes
  • Total: 50 minutes

Panna cotta preparation

1

To prepare classic Panna cotta, start soaking the isinglass in a bowl with fresh water for at least 10 minutes.

2

While the isinglass softens, cut the vanilla pod lengthwise, using a sharp knife. Remove the seeds by scratching with the tip of the knife.

3

In a saucepan, pour the cream, milk and sugar and add the vanilla seeds and the empty pod. Turn on the heat to medium intensity and slowly bring to a boil (it will take about 10 minutes).

4

When the mixture reaches a boil, turn off the heat and remove the vanilla pod with the help of a kitchen tongs.

5

Wait a few minutes and add the gelatin, previously squeezed to remove all excess water, to the hot (but not boiling) mixture. Mix well with a wooden spoon until completely dissolved.

6

The panna cotta is ready: pour the mixture into 250 ml glasses, then leave to cool completely.

7

Once the mixture has cooled, place the glasses in the refrigerator for about 6/8 hours so that the panna cotta thickens until it becomes similar to a pudding.

Preparation of strawberry coulis

1

In the meantime, prepare the strawberry coulis to decorate and enrich the taste of the Panna cotta. Place the required amount of isinglass in a basin with fresh water to soften it. Leave it to soak for at least 10 minutes.

2

Meanwhile, wash the strawberries under running water and cut them into green clumps.

3

With a knife, cut the strawberries into small pieces and pour them into a saucepan with the sugar and lemon juice.

4

Turn on the heat to medium level and cook for 5 minutes while continuing to stir. Once the cooking time has elapsed, turn off the heat and blend everything with an immersion blender.

5

Then add the isinglass and mix well until it is completely dissolved.

6

Allow to cool, but do not cool completely (otherwise it will become difficult to pour it into the glasses. Take the glasses of the now thickened Panna cotta from the refrigerator, decorate each portion with the strawberry coulis obtained and finally serve.

Accessories

  • Pot
  • Wooden ladle
  • Well sharpened knife
  • Chopping board
  • Immersion mixer
  • 2 large bowls
  • Table spoon
  • Kitchen tongs
  • 250 ml glasses of capacity

Tips and tricks

  • For aromatize Panna cotta, it is advisable to use the seeds of the bvanilla acca. But if you don’t have the vanilla bean available, you can replace it with natural vanilla extract or with 2 sachets of vanillin, even if the result will be less intense. Alternatively, if you prefer a citrus aftertaste, you can also flavor your Panna cotta with the grated rind of a lemon.
  • Do not throw away the vanilla bean used: it lends itself well to being used to flavor sugar or ground coffee by putting it in the jar!
  • To get a perfect dessert, we recommend using ingredients from good qualityespecially the cream.
  • In this recipe we show how to make homemade Panna cotta in the classic vanilla flavor, with isinglass and a delicious strawberry coulis; but it is a dessert that lends itself very well to numerous reinterpretations and variants: caramel, chocolate, coffee or pistachio. I am more greedy than the other.
  • Be careful when adding the isinglass to the milk, cream and sugar mixture: the temperature must not be too high (it must no longer boil), otherwise you risk losing the binding effect of the gelatin.
  • Pour the strawberry coulis when it is still warm and not thickened, otherwise it will be more difficult to distribute it in the glasses as a decoration.

storage

Keep the Panna cotta in the refrigerator, still in its mold, covered with cling film or closed in an airtight container. Consume it within 3/4 days. If it is already out of the stencil and decorated with the drawstring, use it within 1/2 days.

It is also possible to freeze Panna cotta after firming in the refrigerator, but without the decoration. When you want to consume it, just let it defrost in the refrigerator from the night before.

Ingredients for 4 glasses of 250 ml

  • FOR THE PANNA COTTA:
  • Fresh cream: 300 ml
  • Fresh whole milk: 250 ml
  • Granulated sugar: 120 g
  • Vanilla: 1 pod (or 2 sachets of vanillin)
  • Isinglass: 12 g
  • FOR THE STRAWBERRY COULIS:
  • Strawberries: 500 g
  • Granulated sugar: 60 g
  • Filtered lemon juice: 60 ml
  • Isinglass: 6 g
  • Preparation: 30 minutes
  • Cooking: 20 minutes
  • Total: 50 minutes
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Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.