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Panna Cotta

Serves 4 to 6 Dessert vegetarian, Desserts

Panna Cotta

Panna Cotta hails from the rolling hills of Piedmont, where it has been a staple dessert for generations. This creamy delight is often prepared with the same ease and intuition as any well-loved family dish, making it a fixture at both casual dinners and festive occasions. In Piedmont, the emphasis is on simplicity and quality, with good olive oil and a pinch of salt always added by feel rather than measure.

The perfect Panna Cotta is a delicate balance of rich creaminess and subtle sweetness, kissed with the gentle aroma of vanilla. A spoonful should be smooth and silky, melting effortlessly on the tongue. Fresh berries, bursting with natural sweetness, add a colorful contrast and a hint of tartness, elevating this dessert to something truly special.

Ingredients

  • 500 mlheavy cream
  • 100 ggranulated sugar
  • 2 tspvanilla extract
  • 3 sheetsgelatin
  • 200 gfresh berries — for serving

Method

  1. In a medium saucepan, combine 500 ml heavy cream, 100 g granulated sugar, and 2 tsp vanilla extract. Place the saucepan over medium heat, stirring gently with a wooden spoon until the sugar has completely dissolved. You will know it's ready when the mixture is smooth and the sugar granules are no longer visible. Remove the saucepan from the heat and let it cool slightly, just until it's warm to the touch.
  2. While the cream mixture is cooling, take 3 sheets of gelatin and submerge them in a bowl of cold water. Let them soak for about 5 minutes until they become soft and pliable. Gently squeeze the excess water from the gelatin sheets and add them to the warm cream mixture. Stir continuously until the gelatin is fully dissolved and the mixture is smooth, ensuring no lumps remain.
  3. Once the gelatin is fully incorporated, prepare your molds by lightly greasing them with a bit of olive oil to make unmolding easier later. Carefully pour the panna cotta mixture into the molds, filling them evenly. Allow the molds to sit at room temperature for a few minutes to cool further before transferring them to the refrigerator.
  4. Place the molds in the refrigerator and chill for at least 4 hours, or until the panna cotta is set with a gentle wobble when you lightly shake the mold. This wobble indicates that the gelatin has set properly, giving the panna cotta its signature creamy texture.
  5. To unmold, gently run a thin knife around the edge of each panna cotta to loosen it. Invert each mold onto a serving plate and give it a gentle shake to release the panna cotta. If it doesn't release easily, dip the bottom of the mold briefly in warm water to help loosen it.
  6. Serve the panna cotta with 200 g of fresh berries scattered around the plate. You can also drizzle a berry coulis or caramel sauce over the top for added flavor and presentation. Enjoy your homemade Italian panna cotta, a creamy and elegant dessert perfect for any occasion.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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