This delicious Italian dessert that’s so popular that it’s an icon practically, is also very easy to make. The cream may be aromatized with, coffee, vanilla, or other flavorings. If you want to cut the richness of Panna Cotta, you can swap out half-and-half for some, or all of the heavy cream. Because there’s no eggs or custard-making involved, you pretty much have a lot of leeway making panna cotta. A good panna cotta will have a ‘just set’ consistency – wobbly, but not solid, and able to hold its shape. Here is panna cotta recipe
4½ tbsp caster sugar
1/2 tsp vanilla
1¼ tsp gelatine
300 gm berries, to serve
- Put the cream and sugar in a saucepan and stir over gentle heat until sugar has dissolved. Bring to the boil and simmer for 3 minutes, add vanilla
- If you are using powdered gelatine, sprinkle it onto the hot cream in even layer and leave it to absorb for a minute, then stir in the cream until dissolved.
- Pour the mixture into four 125 ml metal or ceramic kulfi pots/ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
- Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates. Serve with fresh berries.