Gastronomixs

Panna cotta

Panna cotta means ‘cooked cream’ in Italian. As the cream is not whipped, the dessert is not airy and light like a mousse, but smooth and creamy.

Panna cotta

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Ingredients

6

g

gelatin

400

ml

whipping cream

100

ml

milk

50

g

sugar

1

 

vanilla pod

 

 

salt

Preparation method

  • Soak the gelatin in cold water.
  • Slice open the vanilla pod and scrape out the seeds.
  • Combine the vanilla with the cream, milk, sugar, and the salt and bring to the boil.
  • Remove the pan from the heat and set aside briefly to cool. Stir in the soaked gelatin until it has completely dissolved.
  • Give the mixture another good stir once it has started to set, so that the vanilla is dispersed well throughout the cream.
  • Divide the panna cotta between the glasses and place in the refrigerator to set.

Serving suggestions

  • As a dessert on its own served with sorbet and fresh fruit.
  • As a dessert on its own served with a fruit coulis and whipped cream.
  • As part of a dessert with components of blueberry and tarragon.
  • As part of a dessert with components of coffee and chestnuts.

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