Creamy panna cotta is a spoon dessert typical of Italian cuisine.

Its origin is Piedmontese, but today it is known and much loved all over the world.

The ingredients of this recipe are few and simple, fresh liquid cream, sugar, milk, vanilla and gelatin in sheets, also known as isinglass.

This dessert is often accompanied by fresh fruit. However, the traditional recipe calls for it to be served with a caramel sauce.

We offer it with a strawberry and raspberry coulis.

To prepare a panna cotta in a workmanlike manner, you need to follow some small precautions.

In pastry courses they teach that panna cotta must be held upright by a miracle. From this we understand that the quantity of gelatin must not be excessive.

The final result must be a creamy and non-elastic spoon dessert to the point that it can be cut with a knife.

Another trick is not to cook the cream, otherwise you will lose part of the taste and an annoying skin will form on the surface.

It is therefore better to heat only the milk to dissolve the sugar, the aromas and the rehydrated gelatine sheets inside.

Finally, add the cold cream from the refrigerator.

In this way we will have a product at the right temperature, ready for the molds.

We will explain how to prepare it perfectly.

Then Get the recipe out!

How to prepare creamy panna cotta:

We soak the gelatin sheets in cold water for 10-15 minutes.

Pour the milk and sugar into a saucepan. Put it on the stove over low heat and heat it without boiling it, stirring constantly.

When the milk is very hot and the sugar completely dissolved, turn off the heat. We add the well-squeezed gelatin and mix well until completely dissolved.

We also pour the vanilla and rum. Mix again and finally add the cold cream from the refrigerator, add one last stir.

Now we can pour the mixture into the glasses, cover them with cling film and put them in the refrigerator for 5-6 hours to harden. For a modern presentation we use silicone molds.

Panna cotta in silicone molds:

Pour the panna cotta into single portion silicone molds and put them in the refrigerator for 12 hours.

Then we transfer the molds to the freezer for 3-4 hours. Panna cotta must be frozen.

At this point it will be possible to remove the panna cotta from the silicone molds without damaging it and then place it on a biscuit.

The biscuit base must be 3 mm thick and slightly larger in diameter than the mold used for the panna cotta.

Let’s put it in the refrigerator until completely thawed, decorate with the sauce at the last moment.

With this dose I filled 8 silicone savarin molds of about 50 gr each.

Here is the recipe for the egg-free biscuit base I used for this panna cotta.

How to prepare the strawberry and raspberry coulis:

We filter the fruit with a fine mesh sieve, crushing it well with a spoon.

In this way we will obtain the pulp of the fruits but the seeds will remain inside the pass.

We put the coulis in the refrigerator until ready to serve.

Anna’s advice:

• With this recipe we will have a very creamy panna cotta , suitable to be served in small glasses. If we want to prepare the panna cotta in silicone molds and then freeze it, we recommend using 7-8 grams of gelatin.
• We do not break the gelatine sheets with our hands, it is better to cut them with scissors, to prevent it from shattering into small pieces that would be difficult to manage.
• Keep in mind that the biscuit could get a little moist, so let’s calculate the defrosting times in the fridge well, to bring an excellent dessert to the table. If we want to make a good impression on our guests, let’s try it out in advance.
• By inserting a part of raspberries into the coulis we will balance the flavor of the sauce, but if you don’t like them you can replace them with the same weight of strawberries.

Panna cotta can be kept in the fridge for 2-3 days.

Do you want another fresh and delicious dessert, perhaps based on fruit?

Look at our chocolate bananas and peanuts , you can also prepare chocolate strawberries with the same procedure.

Did you like our panna cotta? you with which sauce do you prefer it?