Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
235,8684.5/5 for 20 ratings
Last modified on: February 21th 2011
For 8 people, you will need:
- 1
500 ml liquid cream - 2
100 ml whole milk - 3
2 vanillas pod - 4
70 g caster sugar - 5
2 sheets gelatin - Total weight: 680 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, protected by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 20 min. | 5 min. | 25 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
Put 2 sheets gelatin into a bowl of cold water.
Stage 2 - 5 min.
Meanwhile, pour 500 ml liquid cream, 100 ml whole milk and 70 g caster sugar into a pan.
Add 2 vanillas pod, mix well and bring to the boil over medium heat.
As soon as it boils, remove from heat, cover and leave to infuse for at least 30 minutes.
Add 2 vanillas pod, mix well and bring to the boil over medium heat.
As soon as it boils, remove from heat, cover and leave to infuse for at least 30 minutes.
Stage 3 - 5 min.
After this time, pour cream through a strainer to remove all small bits of vanilla pods.
Stage 4 - 2 min.
Stage 5 - 10 min.
Put cream bowl into cold water, stirring from time to time.
Stage 6
When cream is cold, divide it between glasses, cover with plastic film and refridgerate overnight.
Stage 7
Next day, your panna cotta is set and ready to serve. You can eat it like this, but it's much better with something slightly acicidic like a fruit coulis (fruit purée).
Nutritional information
How much will it cost?
- For 8 people : 7.74 €
- Per person : 0.97 €
Recipes that use this recipe: 1
 |
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Flamiche, Croque-monsieur complet, Normandy seafood stew, Salmon with sorrel, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Milk rolls, Peach and verbena feuilleté, Vanilla ice cream, Lime confectioner's custard (pastry cream), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sushi, Old style brioche, Breton apple and rhubarb tart , Pears and caramelised walnut samosas , Pavlova, ... All |
| Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Little vanilla, clementine and chestnut verrines, Pistachio confectioner's custard, How to use a vanilla pod effectively, Poaching syrup, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.