RECIPE: Panna Cotta

PANNA COTTA

Panna Cotta is one of my most favourite desserts. It is very easy to make and will make everybody happy around the dinner table. Best to have it done the day before – takes out the stress on the day!

Panna cotta is one of the simplest of desserts — a softly set pudding that, at its most elemental, is made with cream, sugar, and gelatine leaves.

It originated in Northern Italy, where the earliest recipes mention simmering the cream with fish bones (the collagen would set the cream). The name literally means cooked cream.

Please find below my recipe with step-by-step instructions:

This recipe makes 6-8 portions (depending on the size of the mould (Martini glass)

Preparation time: 15 minutes | Resting time: overnight …..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

810                   ML            Cream (full-fat)

80                     GR            Sugar, castor

1                       PC            Vanilla bean split in half

1                       GR            Lemon skin grated

0.5                    GR            Salt, cooking

10                     GR            Gelatine leaves

10                     GR            Cacao powder

5                       ML            Port wine

5                       ML            Cointreau

Sauce / Fruit compote

250                   GR            Raspberries frozen

40                     GR            Sugar, castor

250                   GR            Strawberries fresh, washed and cleaned

 

MISE EN PLACE | PREPARATION:

Panna Cotta

1. Prepare / put aside Martini glasses
2. Scrape out mark (core) of Vanilla bean
3. Soak Gelatine leaves in cold water
4. Bring cream, sugar, vanilla bean, vanilla mark (core), grated lemon skin and salt to the boil
5. Squeeze out Gelatine leaves and add (not boiling anymore)
6. Sieve through a fine mesh sieve and let cool down in ice water
7. Split in half (two bowls)
8. First bowl add cacao powder (whish in till no lumps – strain again if necessary), add Port wine
9. Pour into pre-prepared Martini glasses (1/3 full)
10. Set aside in refrigerator (till set)
11. Second bowl add Cointreau, pour on top of first layer (till ¾ full), cover with plastic wrap and put back in refrigerator.
12. Let set in refrigerator over night

 

Raspberry Coulis (Sauce)

13. Add defrosted rasperries and sugar in a saucepan, brng to boil, simmer for 1-2 minutes
14. Slightly cool down and blend in blender
15. Strain through fine mesh sieve
16. Let cool down, store in refrigerator

 

Serving (next day) 

17. Cut washed and cleaned strawberries into ¼
18. Marinate with raspberry coulis
19. Take out Panna Cotta and top / decorate with marinated strawberries

 

REMARKS | COMMENTS | SUGGESTIONS:

-Great dessert for Parties as it can be pre-prepared a day in advance

-Just skip the alcohol (if you have children)

-Instead of raspberry / strawberry almost any other fruit can be served with it

-Caramel sauce is another great alternative

 

Bon Appetite!

Chef and Guide Dog User Martin