Папки: Desserts
A throwback to the Tuscany culinary tour back in 2012... A day spent in "In Tavola", culinary school in Florence... Panna cotta, one of the world's sexiest desserts, straight from Italy!
My panna cotta is served with strawberry coulis, and it really does look beautiful! We will need:
- 200 ml heavy cream (35% fat minimum)
- 40 ml milk
- 30 g sugar
- 4 g gelatine powder (if using gelatine leaves – that’s about 6 leaves, soaked in water for 10 min and then squeezed)
- 1/2 vanilla bean (or 1/4 tsp vanilla paste)
For my version we will need also:
- 280 g (+ some more for garnish) fresh strawberries
- 140 g sugar
Preparation - can be made a day ahead.
1. Place 280 g strawberries and 140 g sugar in a large microwave safe bowl, cover with cling film, poking few small holes with a skewer (to prevent the cling film from popping), and microwave for about 15 minutes. Congrats - you just made a great strawberry jam!
2. Strain the syrup into serving cups, filling them to 1/4 height. The berries you can keep for your pancakes or toasts later. Place the cups in the freezer for 2-3 hours to have the syrup setting nicely.
Now, let's make the panna cotta!
1. Place the cream, sugar and vanilla in a saucepan and set on medium heat. Watch out not to let the mixture boil and stir it often to ensure sugar does not burn and all mixes well.
2. Soak the gelatine. If using leafs - go by the instructions. For powdered gelatine - pour the milk into a small bowl and sprinkle the gelatine powder on top. Let it soak while the mixture reaches the almost boiling point.
3. Remove the cream from the heat, add the soaked gelatine, all of it – scrape the bowl if needed. Return the saucepan to the low heat and whisk until all the gelatine is dissolved, making sure no lumps or chunks left.
4. Take the serving cups out of the freezer and carefully pour the mixture on top of the frozen syrup. Return to the fridge (not freezer!) and let it set for 3-4 hours.
That's it! Enjoy!!!
My panna cotta is served with strawberry coulis, and it really does look beautiful! We will need:
- 200 ml heavy cream (35% fat minimum)
- 40 ml milk
- 30 g sugar
- 4 g gelatine powder (if using gelatine leaves – that’s about 6 leaves, soaked in water for 10 min and then squeezed)
- 1/2 vanilla bean (or 1/4 tsp vanilla paste)
For my version we will need also:
- 280 g (+ some more for garnish) fresh strawberries
- 140 g sugar
Preparation - can be made a day ahead.
1. Place 280 g strawberries and 140 g sugar in a large microwave safe bowl, cover with cling film, poking few small holes with a skewer (to prevent the cling film from popping), and microwave for about 15 minutes. Congrats - you just made a great strawberry jam!
2. Strain the syrup into serving cups, filling them to 1/4 height. The berries you can keep for your pancakes or toasts later. Place the cups in the freezer for 2-3 hours to have the syrup setting nicely.
Now, let's make the panna cotta!
1. Place the cream, sugar and vanilla in a saucepan and set on medium heat. Watch out not to let the mixture boil and stir it often to ensure sugar does not burn and all mixes well.
2. Soak the gelatine. If using leafs - go by the instructions. For powdered gelatine - pour the milk into a small bowl and sprinkle the gelatine powder on top. Let it soak while the mixture reaches the almost boiling point.
3. Remove the cream from the heat, add the soaked gelatine, all of it – scrape the bowl if needed. Return the saucepan to the low heat and whisk until all the gelatine is dissolved, making sure no lumps or chunks left.
4. Take the serving cups out of the freezer and carefully pour the mixture on top of the frozen syrup. Return to the fridge (not freezer!) and let it set for 3-4 hours.
That's it! Enjoy!!!