Ultra-creamy panna cotta, all the sweetness of Italy
6 pers.
Ingredients · Servings 6
- 50 cl Whole liquid cream
- 75g Powdered sugar
- 3 Gelatin
- 1 Vanilla
- Raspberry coulis
- Fresh mint
- Chocolate shavings
Method · 12 min
- Begin by placing the gelatin sheets in a large bowl of very cold water so they soften properly for a few minutes. Meanwhile, split the vanilla bean lengthwise and carefully scrape out the seeds with the tip of a knife. Prepare all the elements in this way before cooking, allowing for smooth mixing and a fragrant panna cotta.
- Pour the heavy cream into a saucepan, add the granulated sugar, vanilla seeds, and the scraped pod. Heat over low heat, stirring regularly with a spoon to dissolve the sugar. Allow the mixture to gradually warm until it just begins to simmer, without letting it boil vigorously, to preserve the cream's smooth texture.
- Remove the saucepan from the heat as soon as the cream begins to simmer. Remove the vanilla pod, or strain the mixture if you prefer a perfectly smooth texture. Then, squeeze the excess water from the gelatin sheets between your fingers and immediately add them to the still-hot cream. Stir thoroughly until they are completely dissolved and the mixture is smooth.
- Pour the mixture into six small glasses or ramekins, dividing the cream evenly. Take a few moments to wipe the rims if necessary, for a neat and tidy presentation. Then let them cool to room temperature for a few minutes. Remember to stir very gently occasionally if needed to prevent a skin from forming on the surface of the panna cotta.
- Once the verrines have cooled slightly, place them in the refrigerator for at least 2 hours, or longer if you prefer an even firmer consistency. Avoid moving them during this resting time to allow the panna cotta to set evenly. You can even prepare them in advance, the day before for example, to save time and achieve a perfectly smooth texture when serving dessert.
- Just before serving, add a dollop of raspberry coulis to each panna cotta for a fruity and slightly tart note. Then decorate with a few chocolate shavings and some fresh mint leaves for a touch of color and freshness. Serve chilled, either directly in individual glasses or after unmolding if you used suitable molds.
492/pers.
Ultra-creamy panna cotta is like the South of France in a ramekin. Smooth cream, fragrant vanilla, and raspberry coulis invite you on a journey to Italy. This classic Piedmontese dish, easy and perfect for sharing, showcases seasonal red berries and delivers pure indulgence with every spoonful. Ideal for a gentle dessert, to prepare with family or friends, to celebrate the Italian way of life… and simply to delight your loved ones!
