Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate and creamy chilled vanilla flavoured treat. Serve it with this easy berry sauce, it makes the perfect Entertaining or Family Dessert.
Creamy Vanilla Panna Cotta
Creamy Vanilla Panna CottaI have made a few Panna Cotta in my time here in Italy, although I tried it later rather than sooner. And I can honestly say it is amazing.
I really don’t know how popular it is in North America but I really think it is so underrated. After Tiramisu it is probably my favourite Italian Dessert.
The Italian sometimes surprises me, when I asked if he had ever tasted this certain and his response was no. Seriously? Never Panna Cotta?
And now it has become one of his favourites too. From a simple Chocolate Panna Cotta to a Panna Cotta Tart. Simple yet delicious.
How to make Panna Cotta
- In a small pot mix together the gelatine and a little milk. Let sit for a few minutes.
- Then heat just until gelatine dissolves.
- In a small pot add the cream and sugar.
- Bring it to a boil.
- Remove the pot from the heat and add the gelatine mixture and vanilla, stir to combine.
- Pour into desired cups or glasses.
- Let the Panna Cotta come to room temperature, then refrigerate for at least 5-6 hours.
How to remove the Panna Cotta from the forms
Remove the molds from the fridge and place them for about 3-4 seconds in a pan with boiling water, with the tip of a knife gently run it around the inside of the cup. Then invert the cup onto a plate.
Top the Panna Cotta with a Berry Sauce and serve immediately.
How to Store Panna Cotta
Panna cotta should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.
Where does Panna Cotta come from?
Panna Cotta is from the Region of Piemonte. The translation is “Cooked Cream” which is thickened with gelatine and then chilled to form a silky melt in your mouth texture. It is typically served with a berry, chocolate or caramel sauce.
However you wish to serve your Panna Cotta, in a glass or in a mold, I hope you love it as much as we do. Enjoy!
Creamy Vanilla Panna Cotta
Ingredients
FOR THE PANNA COTTA
- 1 tablespoon gelatine
- 2 tablespoons milk (I used 2 %)
- 2 cups cream whole/whipping or heavy (500 grams)
- 6 tablespoons granulated sugar (80 grams)
- 1 1/2 teaspoons vanilla
BERRY TOPPING
- 1 cup assorted frozen berries of choice (blueberries, raspberries, strawberries etc)
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 teaspoons lemon juice
Instructions
FOR THE PANNA COTTA
- In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
- In a large pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
- Add the gelatine mixture and the vanilla, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm.
- If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!
FOR THE BERRY TOPPING
- In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.
Nutrition
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anna cohen says
is this the same as bianca mangeria
Rosemary says
Hi Anna, I have asked around and no one seems to know what that is, so I’m pretty sure it’s dialect, so I don’t if it means Panna Cotta or not. Sorry.