Italian-style panna cotta: the easy recipe
Which cream should I use for a smooth panna cotta?
Ingredients · Servings 4 pots
- 20 cl milk
- 20 cl liquid cream
- 30 g sucre
- 2.5 sheets of gelatin
- 2 sachets of vanilla sugar
- 1 vanilla bean
- raspberry coulis
Method · 10 min
- Soak the gelatin sheets in a bowl of cold water to soften.
- In a saucepan, bring to a boil the milk, cream, sugars and vanilla pod with the seeds removed.
- Once the mixture has come to a boil, add the drained gelatin and mix everything together until it melts.
- Pour the mixture into ramekins or small glasses. Let it cool to room temperature, then place in the refrigerator for at least 3 hours, or longer if necessary.
- Once the panna cotta has set, spoon a few tablespoons of raspberry coulis over the top. Return to the refrigerator until ready to serve.
For a truly smooth panna cotta, use heavy cream. It provides a smooth, creamy, and melt-in-your-mouth texture, ideal for this Italian dessert.
What should you serve with a panna cotta?
This dessert can be served with a red fruit coulis, fresh fruit, caramel, or even chocolate. A raspberry coulis, in particular, adds a tangy touch that contrasts nicely with the sweetness of the cream.
