To prepare a delicious meal panna cotta there is no need for that fresh cream, sugar and isinglass.
The secret is to dose these three ingredients well and wait patiently for the consistency to become perfect.
The errors of panna cotta
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The summer dessert
Panna cotta is the spoon dessert perfect forsummer when you don't feel like serving the classic ice cream, but something more sophisticated, beautiful to look at, homemade with love, but without too much effort.
The funny thing about this recipe is that it can be prepared in many ways, always starting from a very simple base and can be enriched with the seasonal fruit, beautiful and colorful that in summer never fails.
We advise you to always propose to your guests mono and mini portions so you can make an encore and also three of a kind, maybe choosing between different tastes.
Then prepare one classic pannacotta, white, with vanilla and then divide it into lots of little glasses or molds.
Then decorate with fruit coulisse or chocolate ganache and prepare a rich and varied buffet.
If you want to prepare a single panna cotta, instead, with just one taste, make it beautiful!
Such a simple dessert requires an effective presentation, so choose a mold with a nice shape and also easy to use, perhaps in silicone so as to achieve a perfect result.
And then go wild with fruit decorations, if the base is fruit, or flowers, caramel or chocolate or dried fruit toppings.
A very elegant and unusual idea? There panna cotta with lavender. Just let the cream be infused with lavender twigs, sweeten everything with honey and then decorate with flowers.
But let's get straight to the basic recipe.
Panna cotta: the classic recipe
Soak 10 g of gelatin sheets in cold water.
Heat 100 ml of milk without boiling it and dissolve the squeezed isinglass inside.
Apart heated half a liter of fresh cream and add 100 g of sugar stirring well until it is completely melted.
Add the two compounds and pour everything into an aluminum mold rinsed with ice water or in a silicone mold. Let it cool first out of the refrigerator and then in the refrigerator for about 5-6 hours and then turn over the panna cotta very gently.
For the single portions, of course, spread the mixture into more molds or small glasses.
Serve the panna cotta on a serving dish with accompanying sauces and fruit.
The quick recipe
There is a super fast variant of the classic recipe.
Just remove the milk and dissolve the sugar and isinglass, always softened in water, directly in the hot cream.
This is the perfect solution for those who don't want to dirty more than one saucepan!
Chocolate panna cotta
To make even more delicious the panna cotta add 150 g of dark chocolate in the cream when it is still hot and wait for it to melt. You can also compose more layers of panna cotta, alternating between white and black, but be careful to let them cool well between one another.
Vanilla Panna Cotta
In both the classic white and chocolate versions, do not forget to add an aroma that gives a warm and enveloping taste: a vanilla bean.
Cut it, remove the seeds and leave it in the hot cream for a while.
Then keep the berry and once it is cold and dry put it in a jar of sugar. It will release an extraordinary fragrance.
Browse the gallery now to discover 5 ideas to enrich summer panna cotta!