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.
345 K 4.5/5 (24 reviews)
25 min.
Easy
4 people
5 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
250 ml liquid cream - 2
50 ml whole milk - 3
1 vanilla pod - 4
35 g caster sugar - 5
1 sheet gelatin - Total weight: 340 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 5 min.
Meanwhile, pour 250 ml liquid cream, 50 ml whole milk and 35 g caster sugar into a pan.
Add 1 vanilla 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 1 vanilla 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).
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 | 10 RDI=4 % | 50 RDI=4 % | 80 RDI=10 % | 920 RDI=50 % | 3,870 RDI: 50 % |
| 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 % |
How much will it cost?
- For 4 people : 3.90 €
- Per person : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
241 K3.8 1 hour 25 min.
This recipe uses (among others)
Liquid cream
Like these other recipes: Penne with Mushrooms, Pear and chocolate tart with a hint of mint, Apple Batter Puddings, Pear and strawberry verrine with tiramisu cream, Flamiche, ... See them all 165
Whole milk
Like these other recipes: Hearty potato and ham gratin, Potimarron and celeriac autumn soup, Real custard sauce (crème anglaise), Polenta with beetroot tops, Peach and verbena feuilleté, ... See them all 64
Caster sugar
Like these other recipes: Mint and chocolate cream, Little apple turnovers with almonds and raisins, Citrus crunch, Brioche dough, Little apple and verbena tarts, ... See them all 352
Gelatin
Like these other recipes: Bounty-style tart for Alison, Black Forest gateau, Pear charlotte, Coconut-vanilla cream for Elsa , Fruit crémeux, ... See them all 29
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017456 K4.2 2 hours 15 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019477 K 24.4 35 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.