Panna Cotta

I sincerely hope you would share the same passion as me!

Panna cotta is a traditional Italian dessert, originates from the Piedmont region, North of Italy.

Panna cotta means ‘cooked cream’.

The cream and milk is warmed enough to dissolve the gelatine and sugar.  The mixture is flavoured with vanilla extract.  However, it can be replaced with almond or lemon essence, a liquor or any other flavour of your choice.

You can also infuse the mixture with spices like cardamom pods, star anise etc.  This dessert has a slight wobble, and silken smooth when your spoon cuts through it.

Served with a purée or a coulis of berries.  The difference between a Purée and Coulis is when the purée is strained.  After straining, a coulis displays a lovely sheen and smooth texture.

NB:  In this recipe I have used a vegetarian gelling agent called Agar-agar.

It is a plant-based gelatine, extracted from a red algae.  A type of seaweed which can be used as a thickening agent.

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Ingredients : To make 6
  • 300ml Milk full fat
  • 400ml Double Cream
  • 6gm Agar Agar Powder
  • 1 Teaspoon Vanilla extract
  • 100gm Sugar
Step No 1

Pour the milk, cream with the agar agar powder into a pan.  Whisk until the powder has dissolved.  Set aside for 10 minutes to allow the powder to soak in the liquid. 

Add vanilla extract and sugar to the pan.  Stir to combine.  Bring to a simmer on a medium heat.  Stir until completely dissolved. Keep stirring until small bubbles appear on the edges of the pan. (Do not let the mixture boil).

Step No 2

Pour the mixture into six individual ramekins.  Allow the panna cotta to cool down slightly, and then cover with a cling-film and chill to set, for about an hour, or preferably overnight.

Step No 3 - Ingredients : To make Purée or Coulis
  • 200gm Fresh Raspberries for the purée or coulis
  • 50gm Fresh Raspberries for garnish
  • 30gm Icing Sugar

REMEMBER:-

The difference between a Purée and Coulis is when the purée is strained.
Step No 4

Place 200gm of fresh raspberries with the sugar into a blender and blitz until smooth texture.

Pass the purée through a sieve to create the coulis.  Mix in the 50gm of raspberries to the coulis.

Step No 5

To serve, turn each ramekin upside-down onto a serving plate. 

If the panna cotta does not drop out, carefully run a butter knife along the edges of the ramekin or dip the ramekin in warm water to loosen the panna cotta and then invert the ramekin onto a serving plate.

Spoon the coulis over the panna cotta.  

A good panna cotta should have a custard texture.