Panna Cotta
Piedmontese Set Cream
Cream, sugar and just enough gelatine to hold it up. A good panna cotta trembles when the plate is moved and melts the moment it is in the mouth. A bad one bounces.
The Italian recipe read heats 500 ml of cream with 100 ml of milk, sugar and vanilla, dissolves 10 g of gelatine in it and chills it for at least four hours. It describes the dessert as Piedmontese.
Ingredients
Ingredients
- 10 g leaf gelatine
- 500 ml whipping cream
- 100 ml whole milk
- 100 g caster sugar
- 1 vanilla pod, split, or 1 tsp vanilla extract
Method
- Soak the gelatine Soak the gelatine leaves in a bowl of cold water for 10 minutes until soft.
- Heat the cream Heat the cream, milk, sugar and vanilla in a saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is steaming but not boiling, about 80°C. Take off the heat.
- Add the gelatine Squeeze the water from the gelatine and stir it into the hot cream until completely dissolved. Remove the vanilla pod.
- Set Pour into four lightly oiled moulds or into glasses. Cool, then chill for at least 4 hours until set.
- Serve To turn out, dip each mould in hot water for 5 seconds, run a thin knife round the edge and invert onto a plate. Serve plain or with fresh berries.
Boiling weakens gelatine. Heat the cream only until it steams.