Saturday, May 24, 2014

Panna cotta with raspberry - A delicious Italian dessert

Panna Cotta (cooked cream) is a a rich and luxurious dessert Italian dessert.

Panna Cotta (cooked cream) is a rich and luxurious Italian dessert. It's the simplest of desserts - a softly set pudding that, at its most elemental, is made with milk, cream, sugar, and gelatin. I paired this delicious treat with raspberry coulis which gives it a refreshing flavor. 

Panna Cotta (cooked cream) is a a rich and luxurious dessert Italian dessert.

Panna cotta is prepared by simmering together cream, milk and sugar, mixing this with gelatin and letting it cool until set. This is the easiest dessert in my repertoire. It needs only ingredients that are found all the time in my kitchen. It's also a cold dessert so it's perfect for this time of year. And you can refrigerate, lightly covered, for up to 5 days.

Panna Cotta (cooked cream) is a a rich and luxurious dessert Italian dessert.

I preferred serving it in wine glasses because it's elegant and sophisticated. You can serve panna cotta to a dinner party or just to your family on a beautiful sunny day!

Panna Cotta (cooked cream) is a a rich and luxurious dessert Italian dessert.

Yield: 4-6 servings Time to prepare: 15 minutes 
Time to set: at least 4 hours

Ingredients for panna cotta:
  • 375 ml (1 1/2 cups) whole milk
  • 375 ml (1 1/2 cups) heavy cream
  • 4 teaspoons unflavored gelatin
  • 100 g (1/2 cup) sugar
  • 1 teaspoon vanilla extract
Ingredients for raspberry coulis:
  • 375 g (3 cups) fresh raspberry
  • 60 g (1/4 cup) confectioner's sugar
  • 1 teaspoon of fresh lemon juice
  1. For the panna cotta preparation, lightly grease the ramekins if using.
  2. Pour 1/3 of the milk into the saucepan and sprinkle the powdered gelatin evenly over top and let set for 5 minutes or until the surface of the milk is wrinkled.
  3. Add the rest of the milk and sugar and set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer, it should get hot but not so hot that you can't leave your finger in the pot for a few seconds. 
  4. Remove the saucepan from the heat and whisk in the cream and vanilla until fully incorporated.
  5. Divide the mixture evenly between glassed or the prepared ramekins and put in the refrigerator to chill. Refrigerate for at least 4 hours.
  6. You can serve panna cotta directly from glasses but if you are using ramekins and you want to unmold them, fill a large bowl partway with warm to hot water.
  7. Run a thin knife carefully around the sides of a ramekin but don't slide the knife all the way into the cup.
  8. Dip the ramekin in the warm water up to its rim, and hold it there for 5 seconds.
  9. Invert the ramekin over a dessert plate and shake gently to help the panna cotta fall out.
  10. For the raspberry coulis preparation, place raspberries and sugar in a blender and puree until smooth.
  11. Strain through a fine mesh sieve to remove the seeds and stir in the fresh lemon juice. Cover and refrigerate if not using immediately.
  12. Serve panna cotta with raspberry coulis and fresh berries.
Delight yourself and your family with this silky smooth dessert!

Tips and Tricks:
  • A damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot so wipe the dessert plate with a damp paper towel before inverting panna cotta.
  • If panna cotta doesn't easily fall out from the ramekin, return to the warm water bath in increments of 2 seconds.

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