Panna cotta is a typical Italian cream-based dessert. Literally it means boiled cream and actually it is nothing more than that. It is an ideal dish to prepare the evening before a dinner so that you can enjoy a homemade desert together with the guests.
Classic panna cotta for 4 persons with a fruit sauce
Ingredients
- 500 ml of cream
- 45 grams of sugar
- Packet of vanilla sugar (or a vanilla stick)
- 3 sheets of gelatin of 3 grams
- 4 jars
Preparation
Put the cream together with the sugar and vanilla sugar (or the vanilla stick) in a pan and let it gently heat to the boiling point. In the meantime, dip the 3 gelatin leaves in a jar of ice-cold water and let stand for a few minutes until they have become soaked. When the cream-sugar mixture is boiling and the sugar has dissolved well, let it boil for a few more minutes. Remove the gelatin leaves from the water, squeeze them and add them to the cream one at a time while stirring until they are completely dissolved.
Moisten the inside of the jars with a wet kitchen paper to make it easier to remove the panna cotta later. Divide the mixture between the four jars and put in the fridge for at least 4 hours. When the panna cotta has set well, dip the bottom of the jars briefly in warm water, run a knife around the edge and place it upside down on a plate to demould.
Below you can find 2 recipes for a fruit sauce that can be served with it.
Red fruit sauce
Take 100 grams of strawberries, 50 grams of currants, 50 grams of blackberries and 25 grams of sugar and heat them together with a few tablespoons of water. When the fruits have been cooked, mix or blend them and serve lukewarm with the panna cotta.
Peaches sauce
Take a 400gr can of peaches and put it in a pan along with a little of the syrup and 3 tablespoons of icing sugar. Put on the stove and let it heat up well, add 3 tablespoons of amaretto and mix the mixture until smooth.
To make the sauce even smoother, it can be pushed through a fine sieve if necessary.
Coconut milk panna cotta with pineapple sauce
Ingredients
- 1 400ml can of coconut milk
- 200 ml of cream
- 4 gelatin sheets
- 50 grams of cane sugar, palm sugar
- 1 stalk of lemongrass
- 4 jars
Preparation
Put the cream and coconut milk in a saucepan and put on the fire. Add the lemongrass stem and the sugar and let it boil gently. When the mixture boils, let it simmer for another 5 minutes. In the meantime, put the gelatin leaves in cold water until they have absorbed enough moisture. Wring them out and add to the coconut milk while stirring until the leaves have dissolved. Let it rest for half an hour so that the taste of the lemon stem is well absorbed and remove it. Divide the mixture between the jars and let it stiffen in the refrigerator for at least 4 hours.
Pineapple sauce
Cut the flesh of half a pineapple into cubes. Take a pan and heat the pulp together with 50ml water, 50 grams sugar and a sachet of vanilla sugar. After 10 minutes, take off the heat and blend the mixture. Serve the sauce lukewarm with the panna cotta.
Panna cotta with coffee
Ingredients
- 450 ml cream
- Espresso or cup of strong coffee
- 45 grams of sugar
- Packet of vanilla sugar
- 3 sheets of gelatin
- 2 tablespoons amaretto
- 4 jars
Preparation
Bring the cream to the boil along with the sugar and vanilla sugar and let it boil for a few minutes. Meanwhile, put the cup of espresso and soak the gelatin sheets in cold water. Add the coffee along with the tablespoons of amaretto to the cream-sugar mixture and add the wrung out gelatin leaves while stirring. Divide the mixture over the 4 jars and let it stiffen in the fridge for at least 4 hours.