Panna Cotta
Panna Cotta is very delicious in taste and a light Italian dessert (the taste is still in our palate) but it is quite high in calories. When it comes to construction, almost 10 minutes. It's as easy as you can prepare, not to mention its elegance. While making this dessert, I recommend you to use a silicone mold if you have one, but if you don't have a silicone mold and it is stubborn to stay out of the dessert container, wrap the mold in a warm cloth and leave it for 1 minute. It is enough to wait until the dessert will be easily separated from the container.
You can serve this cute dessert with fruit sauces or seasonal fruits. I used damsons, grapes, pears and raspberries (of course, there is no need for that much fruit, my aim was to evaluate the few fruits left at home).
Bon appetit everyone!
Love…
Ingredients for Panna Cotta Recipe
- 250 ml cream
- 35 g granulated sugar (2 tablespoons)
- 75 ml of milk (a little less than 1 teaspoon)
- 6 g gelatin leaves (1 teaspoon)
- 1 stick of vanilla or vanillin
- Seasonal fruits (whatever you crave)
Fabrication:
- Put the cream, granulated sugar and milk in a small saucepan.
- Divide the stick of vanilla in half lengthwise and with the help of a knife, scrape the tiny seeds inside and add it to the pot. Mix all the ingredients and bring to a boil over low heat.
- Add the leaf gelatin, which you have softened in cold water for 2 minutes, to the panna cotta and remove the pot from the stove.
- Mix until the gelatin dissolves and divide into containers that you have lightly moistened with water beforehand.
- After cooling the panna cotta in the refrigerator for 3-4 hours, turn the mold upside down and transfer it to the serving plate.
- Serve with sliced seasonal fruit.
Hello, what is the ingredient in the recipe called 1 tablespoon but not written what it is? Thank you
Hello Mrs. İlkay, I have updated the recipe with a newer and more favorite version. Yours sincerely
Hello, Ms. Nilay, I finished your recipe 2 minutes ago and I tasted it while scraping the bottom of the pot, of course, your recipe was amazing, really :)) I also want to ask you something. I sometimes mash bananas into milk desserts, but it darkens the color of the dessert and is not pleasing to the eye. an image is forming, what do you think we should do to prevent it? I would be glad if you help :)
Dear Nilay, you have always done a wonderful job, thank you. That one tablespoon is left empty, I think it will be starch, right? I will definitely make this recipe when I return to Istanbul...
how can i get the raw cream or where can i buy it
When my wife becomes a milk dessert monster and tastes panna cotta, I think I will start adding cream to every dessert just like you :) By the way, I love your cat. love..
When my favorite milk dessert is panna cotta, I always add cream and some gelatin to every dairy dessert I make. Yours sincerely