Ingredients
Do you have to be a star chef to make panna cotta? Definitely not! By far, the preparation's most challenging part is the waiting time 😉 . Similar to the crème brûlée. You have to count on a few hours so that the mass is no longer liquid. But you will be rewarded afterward - the result is incredibly creamy, and aromatic.
To be on the safe side, I always hide the dessert in the fridge so that it doesn't get eaten entirely right away. Our favorite is panna cotta with raspberries. Here you can also take the frozen version out of season.
How to make Panna Cotta
First of all, slit the vanilla pod lengthwise and scrape out the pulp. Bring the cream to the boil in a small saucepan with the vanilla pulp and sugar and simmer over medium heat for about 5-8 minutes. Stir every now and then and make sure that nothing burns.
Meanwhile, stir the ground gelatin into 3 tablespoons of water or milk and let it swell for a few minutes. Then turn down the heat. Add the gelatin to the cream and whisk in over low heat until dissolved. The cream must not boil anymore! Pour the cream into about 6 glasses of 120ml each or 4 larger ones, depending on the desired filling level. Allow to cool to lukewarm and then place in the refrigerator for a few hours or overnight.
For the fruit puree, puree the berries with powdered sugar and lemon juice. Spread on top of the panna cotta and enjoy your summer dessert.
Top Tip
As you can see in the pictures, we usually serve this recipe in a glass. The second option, however, is simple, too. To make sure that you succeed in the preparation, I have summarized the most essential points here:
It should not become firm at all, but "fall-able". It's easy to serve the dessert in a glass as an alternative; that way, you're guaranteed to have no problems.
The easiest way is to place the well-cooled, set cream in a bowl of warm water for about 1 minute. In addition, score the top of the rim with a small sharp knife. Attention: The water must not get into the panna cotta!
A few hours, but at least 3-4. Overnight is also fine. Usually, the cream is still liquid or soft in the first hours. When refrigerating, the dessert should be covered.
It tastes best fresh but can be stored in the refrigerator for 2-3 days. Realistically, it will be snacked on sooner….
Recipe Card
Panna Cotta
Ingredients
For the panna cotta
- 500 grams (2 cups) cream
- 50 grams (⅓ cup) sugar
- 1 piece vanilla pod
- 5 grams (¾ tablespoon) ground gelatin, or 3 sheets
For the topping
- 200 grams (1.7 cups) raspberries, up to 300g
- 30 grams (⅓ cup) powdered sugar
- 1 teaspoon lemon juice, optional
Instructions
- Slit the vanilla pod lengthwise and scrape out the pulp. Bring the cream to the boil in a small saucepan with the vanilla pulp and sugar and simmer over medium heat for about 5-8 minutes. Stir every now and then and make sure that nothing burns.
- Meanwhile, stir the ground gelatin into 3 tablespoons of water or milk and let it swell for a few minutes. Then turn down the heat. Add the gelatin to the cream and whisk in over low heat until dissolved. The cream must not boil anymore!
- Pour the cream into about 6 glasses of 120ml each or 4 larger ones, depending on the desired filling level. Allow to cool to lukewarm and then place in the refrigerator for a few hours or overnight.
- For the fruit puree, puree the berries with powdered sugar and lemon juice. Spread on top of the panna cotta.
Notes
- You can change the amount of sugar and use about 30-90g, depending on your taste.
- Instead of the ground gelatin (not "gelatin-fix!") simply take 3 sheets of gelatin, soak them according to package instructions, squeeze them, and dissolve them as well. If you want to overturn the panna cotta, use 4 sheets to be safe
- For flavoring, lemon zest or cinnamon, for example, are also suitable.
- For decorating, you can use e.g. chopped pistachio, mint, or grated white chocolate.
Ingredient substitutions
Variations
Do you feel like having a few spoonfuls now? Then be sure to test out the recipe soon! By the way, you can also never go wrong with Italian tiramisu, just like tiramisu without alcohol 🙂.
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