Panna Cotta
Panna cotta is a cold dessert from the Piedmont region of Italy, made by gently warming heavy cream with vanilla and sugar, then setting it with gelatin. The gelatin ratio is critical - too much produces a rubbery texture like firm pudding, while too little leaves it unable to hold its shape. A properly made panna cotta trembles when nudged with a spoon yet scoops cleanly. The cream must be heated only until small bubbles appear at the edges, never brought to a full boil, which would cause the fat to separate and ruin the silky consistency. Strawberry coulis or caramel sauce provides contrast - fruit acidity or bittersweet caramel against the rich cream. Using a whole vanilla bean rather than extract yields a more complex fragrance, and the dark seeds suspended in the white cream create visual appeal.
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Instructions
- 1
Bloom gelatin in cold water for 5 minutes.
- 2
Heat cream, milk, and sugar gently until dissolved.
- 3
Remove from heat and stir in gelatin and vanilla until fully dissolved.
- 4
Strain into molds and chill for at least 4 hours.
- 5
Top with sliced strawberries and serve chilled.
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