Panna Cotta

Panna Cotta

Classic Vanilla Panna Cotta with Strawberry Compote. It’s the perfect quick dessert and it never fails to amaze your guests with the look and the taste.

Along with Flavour, Auroma and Presentation one of the key elements to elevating a Dessert is texture get the texture right and you take the dish to a next Level . In this lockdown when alot of people are trying to learn new recipes, here’s a dessert that requires minimum fuss and delivers a wow factor, it checks out all the right boxes, it’s easy to make has one of the smoothest texture which makes it one of the world’s most sexiest dessert. Panna Cotta orginally thought to be from Piedmont, North Italy this an absolute Show Stopper of a dessert, You must’ve seen it a 100 times of different cooking shows from all around the world. Let’s see how we can make this masterpiece in our kitchen’s.


Panna Cotta – The Recipe


1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract


Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won’t drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries


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