One of the most unanimously popular Italian desserts is panna cotta; a decadent, creamy pudding often served with a fresh fruit compote. In spite of its world-renowned status, panna cotta is not mentioned in any Italian cookbooks before the 1960s, though many believe that the dish was derived from a traditional Piedmontese dessert. Literally translating to ‘cooked cream’, panna cotta is a flavoured cream set with gelatine, which gives this dolce its characteristic wobble. Why not wow your dinner party guests with our easy panna cotta recipe?
Make this Delicious Dolce
Prep time: 15 minutes (not including chill time)
Calories per serving: 292 kcal
- 1 gelatine sheet
- 200ml double cream
- 75ml milk
- 30g sugar
- Seeds of 1 vanilla pod
- Fruit compote, to serve
- 2 x moulds or ramekin dishes
- Soak the gelatine sheet in a bowl of cold water for 5-10 minutes.
- Mix the cream, milk, sugar and vanilla seeds together in a saucepan and bring to a gentle simmer. Then, remove from the heat.
- Take the gelatine sheet out of the water, squeezing out any excess liquid. Add the gelatine to the pan with the rest of the ingredients, stirring until it dissolves entirely.
- Divide the mixture evenly between two moulds or ramekin dishes and place them in the fridge for about two hours to set.
- Remove from the fridge and either serve in the moulds if you’ve used nice jars or turn each ramekin upside-down onto a plate, they should slide easily out of their moulds. If the panna cotta are stuck, loosen them by dipping the moulds in warm water.
- Serve your panna cotta with fresh fruit compote and some fresh berries. Buon appetito!
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