Panna cotta
We’ve got this recipe from our dear friend Kasa. She used to work in a well-known restaurant where she got this recipe directly from the chef.
Panna cotta comes from the region of Piemonte in Italy. Panna cotta literally means cooked cream. Nothing can go wrong with this recipe – it is super easy and super-fast done. Depending on what kind of toping you choose, you can impress your guests with fresh fruit or chocolate…combinations are endless. You just have to use your imagination.
If you never worked with gelatine leaves before, be careful. As soon as you put gelatine leaves into the water, you have to move them around in the so they don’t stick together or dissolve. Keep the gelatine leaves in the warm water until soft for 1-2 minutes, depending on how warm your water is. If you keep panna cotta in the fridge for more than a few hours, don’ forget to cover it.
Ingredients
500 ml double cream (33 %)
2 tablespoons sugar
1 vanilla bean
3 pieces of gelatine
Directions
1. Heat up cream and add a sugar.
3. Put gelatine into warm water (don’t use hot water, because gelatine will melt right away).2. Cut the vanilla bean and scrape out a vanilla. Add to a cream. Cream should be warm, but it should not be boiling.
3. Cut the vanilla bean and scrape out a vanilla. Add to a cream. Cream should be warm, but it should not be boiling.
4. When the cream is warm and gelatine soft, add it to a cream. Stir for another 2 mins - until gelatine melts.
Pour mixture into bowls, or silicone forms.
Let it cool at the room temperature and put into a fridge for a night.You can then decorate your panna cotta and serve.
