Panna cotta is a classic of the Italian tradition. Typical Piedmontese dessert, born in the early 1900s and now widespread throughout Italy, we find similar recipes in Greece, France and England, where egg white is used to replace gelatin. Panna cotta is a pudding prepared with cream, milk, jelly and sugar, generally accompanied with berries, caramel sauce or chocolate.
Ingredients
For panna cotta
For cranberry sauce
Tools
Steps
Soak the gelatine leaves in cold water. Heat the cream with the sugar until the first boil. Remove from the heat and add the gelatine previously soaked in cold water. Mix well with a whisk e pour into single-portion molds or small glasses, Cool in the fridge for at least 4 hours. In a saucepan, add the blueberries and 2 tablespoons of sugar. Cook for 10 minutes. Let it cool down. Turn out the panna cotta or serve it directly in the glasses. Garnish with the cranberry sauce.
Cook’s tips
You can use both fresh and long-life cream.
It’s also possible to use vegetable cream for those who cannot consume dairy products.
Recipe of dessert
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Varied doses for servings