Panna Cotta, a very Italian dessert!

Panna Cotta recipe

3 tbsp – 9g gelatin
18oz – 500ml heavy cream
3/4 cup – 85g powdered sugar
1 vanilla pod
juice of 1 lemon
chocolate ganache
granulated sugar

Put the gelatin in cold water. Pour the cream into a saucepan.
Cut the vanilla pod to its length, remove the seeds and add them to the cream together with the pod, which will be removed later.
Bring the cream close to the boil.
Remove from heat, add the drained gelatin, and whisk. Pour into molds or glasses, and refrigerate for at least 3 hours.

Meanwhile, cut the fruit and season it with the granulated sugar and lemon juice.

When the panna cotta is solidified, add the fruit and serve cold.

*For the ganache, boil a quantity of heavy cream, remove from the heat, and add the same amount of dark chocolate, whisking well (i.e.: 100g heavy cream – 100g dark chocolate). Add the ganache to panna cotta only when it has cooled.*

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