More Great Recipes: Frozen


Panna cotta


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Member since 2022
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Serves | Prep Time 5 | Cook Time 60

Why I Love This Recipe

Step 1

Soak gelatine according to package directions - place in a small bowl, cover with as much water as you need and let it swell.

Step No. 2

When the gelatin has swollen enough, heat it well on a low flame. Until it has completely dissolved in water. This step is very important to make a panacotta with a nice homogeneous consistency.

Step 3

Milk and cream are mixed and put on the cooker to heat. It is not necessary to boil the mixture.

Step #4.

Add the regular and vanilla sugar to the cream-milk mixture. Stir thoroughly until the crystals have dissolved completely.

Step #5.

Thinly pour dissolved gelatine into the cream-milk mixture. To avoid getting tiny lumps in the dessert, strain gelatine mixture through a fine strainer.

The resulting mass is poured into silicone moulds and left for three hours in the fridge to stiffen.

Step #6

While the panacotta is stiffening, prepare the sauce. Defrost strawberries, put into blender. Add raspberries, grated with sugar, and beat for three minutes.

Step #7.

Take the panacotta out of the moulds.

A little tricky: don't take the dessert out of the fridge straight away. Let the panacotta stand at room temperature for an hour. This unfolds the flavour even better, and the consistency becomes softer and more delicate.

Step 8

Drizzle the panacotta with the berry sauce. Decorate with mint, fresh berries or pieces of fruit.


Ingredients You'll Need

Milk 120 ml
Cream 35% 380 ml
Gelatin 10g
Sugar 110g
Vanilla sugar 12 g
Raspberry 150g
Frozen strawberries


Directions

Step 1

Soak gelatine according to package directions - place in a small bowl, cover with as much water as you need and let it swell.

Step No. 2

When the gelatin has swollen enough, heat it well on a low flame. Until it has completely dissolved in water. This step is very important to make a panacotta with a nice homogeneous consistency.

Step 3

Milk and cream are mixed and put on the cooker to heat. It is not necessary to boil the mixture.

Step #4.

Add the regular and vanilla sugar to the cream-milk mixture. Stir thoroughly until the crystals have dissolved completely.

Step #5.

Thinly pour dissolved gelatine into the cream-milk mixture. To avoid getting tiny lumps in the dessert, strain gelatine mixture through a fine strainer.

The resulting mass is poured into silicone moulds and left for three hours in the fridge to stiffen.

Step #6

While the panacotta is stiffening, prepare the sauce. Defrost strawberries, put into blender. Add raspberries, grated with sugar, and beat for three minutes.

Step #7.

Take the panacotta out of the moulds.

A little tricky: don't take the dessert out of the fridge straight away. Let the panacotta stand at room temperature for an hour. This unfolds the flavour even better, and the consistency becomes softer and more delicate.

Step 8

Drizzle the panacotta with the berry sauce. Decorate with mint, fresh berries or pieces of fruit.


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