TABELIAAUTHENTIC RECIPE
Panna Cotta
- Total
- 4 hr 48 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 36 min
- Cook 12 min
- Rest 4 hr
Vanilla panna cotta served with strained raspberry sauce and fresh berries. The fruit’s acidity complements the smooth cream.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Heavy cream, at least 35% fat500 ml
- Sugar100 g60g for the panna cotta; 40g for the sauce.
- Leaf gelatin8 gSoak in cold water for 5 minutes beforehand.
- Vanilla bean1 pod
- Raspberries190 g150g for the sauce; 40g fresh berries for serving.
- Blueberries40 gFresh berries for serving.
- Lemon juice10 mlFor the sauce.
- Water20 mlFor the sauce. Prepare separate cold water to soak the gelatin.
Method
Soak the leaf gelatin
- 1 Soak 8g leaf gelatin in enough cold water to cover it for 5 minutes.
Ready when
Continue when the sheets are soft and flexible.
Infuse the cream with vanilla
- 1 Split 1 vanilla pod lengthwise and scrape out the seeds with the back of a knife.
- 2 Put 500ml cream, 60g sugar, the vanilla seeds and pod in a saucepan. Warm over medium heat, stirring, for 3–5 minutes.
- 3 Turn off the heat and remove the vanilla pod.
Ready when
Continue when the sugar has dissolved and steam begins to rise.
Caution
Do not let the cream boil.
Dissolve the leaf gelatin
- 1 Remove the saucepan of cream from the heat.
- 2 Gently squeeze the water from the gelatin sheets, add them to the warm cream and stir for about 1 minute.
Ready when
Continue when no lumps of gelatin remain and the mixture is uniform.
Caution
Do not boil the mixture after adding gelatin.
Fill the molds and chill until set
- 1 Divide the cream evenly among 4 molds of 150–180ml capacity.
- 2 Leave to cool for about 20 minutes, cover with plastic wrap and refrigerate for at least 4 hours.
Ready when
Continue when the whole dessert wobbles as the mold is gently shaken and no liquid areas remain.
Tips
While it chills, make the sauce in the following steps.
Cook the raspberry sauce
- 1 Briefly rinse 190g raspberries and 40g blueberries, then drain.
- 2 Set aside 40g raspberries and 40g blueberries for serving, pat dry with paper towels and refrigerate.
- 3 Put the remaining 150g raspberries, 40g sugar, 20ml water and 10ml lemon juice in a small saucepan.
- 4 Bring to a boil over medium heat, reduce to low and cook for 5–7 minutes, crushing the berries with a spatula, then turn off the heat.
Ready when
Continue when the berries have broken down and no sugar grains are visible.
Caution
Stir with a spatula to prevent the bottom from scorching.
Strain the seeds for a smooth sauce
- 1 Place a fine-mesh strainer over a bowl and pour in the warm sauce.
- 2 Press with a spatula to strain the juice and pulp; discard the seeds left in the strainer.
Ready when
Continue when the seedless sauce flows from a spoon in a thin ribbon.
Chill the sauce
- 1 Leave the sauce to cool for about 20 minutes, cover and refrigerate for at least 30 minutes.
Ready when
Continue when the bowl is cold and the sauce is no longer warm.
Tips
Chill the sauce while the panna cotta is setting.
Unmold and serve with berries
- 1 Dip the outside of each mold in water at 50–60°C for 3–5 seconds. Gently release the edge with your fingertips, invert onto a small plate and unmold.
- 2 Divide the cold sauce into one portion per person and spoon it over part of the top, letting it run down the side and form a small pool on the plate.
- 3 Divide the reserved 40g raspberries and 40g blueberries into one portion per person and arrange them on top and beside the panna cotta.
Ready when
The dessert is ready when it holds its shape and the white sides and red sauce are visible.
Caution
Leaving the mold in warm water too long melts the surface and makes it more likely to collapse when unmolded.
About this dish
Panna cotta, long enjoyed in Piedmont, takes its name from the Italian words for cooked cream. It is known as a dairy dessert served in small portions after a meal.
Cheese, butter and cream appear in many forms at northern Italian tables. Panna cotta is part of this dairy-based food culture. Today, versions served with fruit or caramel have also become widespread, enjoyed both at home and in restaurants.
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