Silky Italian Classic: Easy Panna Cotta Recipe
Silky Italian Classic: Easy Panna Cotta Recipe
Indulge in the ‘Cooked Cream’ Dessert: A Sophisticated Panna Cotta
Introducing a dessert that’s deceptively simple in ingredients but profound in flavor. Panna cotta is a beloved, quintessential dessert in Italy. Made with rich heavy cream, this recipe delivers a wonderfully smooth, creamy, and sweet treat. It’s the perfect elegant dessert to impress your guests or simply to enjoy a moment of pure indulgence.
For the Panna Cotta- Heavy cream 500g (recommend 35% or higher fat content)
- Milk 80g
- Sheet gelatin 3 sheets (or 5g powdered gelatin)
- Granulated sugar 4 Tbsp (adjustable to taste)
Cooking Instructions
Step 1
First, prepare your serving vessels. Choose pretty dessert cups, ramekins, or glasses. Since Panna Cotta is often served directly in its mold, having these ready beforehand makes the process smoother.
Step 2
In a saucepan, measure out 4 tablespoons of granulated sugar. The sweetness is quite adaptable, so feel free to adjust it up or down based on your preference. You can add another 1-2 tablespoons for a sweeter finish.
Step 3
Next, pour the 500g of heavy cream into the saucepan with the sugar. Using fresh, good-quality heavy cream is key to achieving the best flavor and texture for your Panna Cotta.
Step 4
Place the saucepan over low heat. Gently stir the mixture until the sugar has dissolved completely. The most critical step here is to *never* let the cream boil! Boiling can cause the cream to separate or curdle, affecting the final texture and taste. As soon as you see tiny bubbles forming around the edges, remove the pan from the heat immediately.
Step 5
In a separate small bowl, pour the 80g of milk. Crumble the 3 sheets of gelatin into the milk. Let them soak for about 10 minutes to soften and bloom. (If using powdered gelatin, mix 5g of powder with 2-3 tablespoons of cold water and let it bloom for 5 minutes.)
Step 6
Once the gelatin has softened, add it to the warm cream mixture in the saucepan. Whisk or stir gently until the gelatin is completely dissolved and fully incorporated into the cream. Ensure there are no gelatin lumps for a smooth consistency.
Step 7
Carefully ladle the Panna Cotta mixture into your prepared serving dishes. If any foam has risen to the surface, gently skim it off with a spoon or tap the containers lightly on the counter to release air bubbles. This ensures a beautifully smooth top. Aim for about 4-5 tablespoons per serving.
