Panna Cotta (Classic Vanilla)

About This Recipe

Panna cotta (cooked cream) is one of the great examples of Italian restraint: the finest cream, a whisper of vanilla and the minimum amount of gelatine needed to give it structure. The perfect panna cotta should barely hold its shape — trembling when you tilt the plate, slipping gently when cut. It should taste purely of good cream and vanilla with a hint of sweetness. It comes from Piedmont in northern Italy and is served in every trattoria across the country. The technique is simple: heat cream with sugar and vanilla, dissolve a measured amount of soaked gelatine into it, pour into moulds and chill. The variables are the ratio of gelatine to cream (less = wobbly, more = firm) and the quality of the cream and vanilla.

Ingredients

Serves 6

• 600 mldouble (heavy) cream
• 150 mlwhole milk
• 60 gcaster sugar
• 1vanilla pod or 1 tsp vanilla extract
• 4gelatine leaves (platinum grade)
• mixed berry coulis or caramel to serve

Instructions

1. 1

   Soak gelatine

   Submerge gelatine leaves in a bowl of cold water for 5 minutes until softened.

2. 2

   Heat cream

   Combine cream, milk and sugar in a saucepan. Split the vanilla pod, scrape the seeds into the cream and add the pod too (or add vanilla extract). Heat over medium heat, stirring, until the sugar dissolves and the mixture just begins to steam — do not boil.

3. 3

   Add gelatine

   Squeeze excess water from the gelatine leaves. Remove cream from heat and stir in the gelatine until completely dissolved.

4. 4

   Strain and pour

   Strain through a fine sieve into a jug (removing the vanilla pod). Pour into lightly oiled dariole moulds or ramekins. Cool to room temperature.

5. 5

   Set in fridge

   Refrigerate for at least 4 hours or overnight until just set.

6. 6

   Unmould and serve

   To unmould, briefly dip the base of each mould in hot water and turn out onto a plate. Spoon berry coulis or caramel around the panna cotta.

Variations

• •

  Coffee panna cotta: steep 2 tbsp coffee in the hot cream before straining.

• •

  Coconut panna cotta: replace half the cream with coconut cream.

• •

  Serve with a Amaretto-soaked cherry compote for a Piedmontese flourish.

Storage

Keeps in the fridge for up to 3 days, covered. Do not freeze.

Frequently Asked Questions