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Panna cotta

Name: Panna cotta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 people
Cuisine: French
Ingredients: 500 ml liquid cream; 100 ml whole milk; 2 vanillas pod; 70 g caster sugar; 2 sheets gelatin

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.

366 K 4.5/5 (24 reviews)

25 min.

Easy

7.75 €

8 people

5 Ingredients

Last modified on: February 21^th 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

Times for this recipe

Preparation: 20 min.

Cooking: 5 min.

All in all: 25 min.

When should you start or finish this recipe?

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To finish around 7pm, you'll need to have started before: .Change end 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.

Stage 3 - ⌛ 5 min.

After this time, pour cream through a strainer to remove all small bits of vanilla pods.

Stage 4 - ⌛ 2 min.

Add gelatin to cream (after draining and drying with a cloth) and stir with a whisk or a maryse.

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).

Keeping: 1 or 2 days in the fridge, protected by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=8 %	90 RDI=9 %	150 RDI=20 %	1,850 RDI=90 %	7,730 RDI: 90 %
Per 100 g	3 RDI=1 %	10 RDI=1 %	20 RDI=3 %	270 RDI=10 %	1,140 RDI: 10 %
Per person	2 RDI=1 %	10 RDI=1 %	20 RDI=3 %	230 RDI=10 %	970 RDI: 10 %