Panna cotta - Italian desert you will simply love!

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Panna Cotta is "THE feast of the south", or rather from Italy. I mean, you do not have to fool yourself, the desert consists of 99% cream & sugar, so is pure hip gold. But the taste is just incredible! Fresh from the fridge, enjoyed in small, almost homeopathic doses, a wonderful cream-vanilla aroma unfolds in your mouth, which makes you make big eyes. The preparation is also really easy and succeed is guaranteed with this tutorial! You just need to bring a little time, because the panna cotta needs some time in the fridge before you can enjoy it.


With that we come to the ingredients:

Cream                 500ml             800ml 

Gelatin                4 sheets           7 sheets 

Sugar                   60g                 95g  

Vanilla sugar        1 pk                2 pk  


Optional: vanilla bean, vanilla flavoring

Preparation:

  1. Pour the cream into a saucepan and bring to the boil.
  2. Add the sugar and vanilla sugar. If you like it even more "vanilla", you can add the pulp of a vanilla bean or a teaspoon of vanilla flavoring. (this is the optional part). When boiling, be careful not to let the cream boil over! Stir well so that the sugar and vanilla dissolve / distribute well in the milk.
  3. Now let the cream simmer on low heat for about 15 minutes, stirring every now and then to make sure nothing burns.
  4. After about 10 minutes, we take a bowl of cold water and soak the gelatin in it for 5 minutes.
  5. Once the gelatin is softened, take it out of the water and squeeze it a little. Then we add it to the pot with the cream and stir again really well.
  6. Then we boil the cream again for 2 minutes.
  7. We pour the mixture from the pot into small bowls... Either nice ones made of glass, but you can also use silicone molds (if you take silicone molds, follow the tip below!).
  8. We put the bowls now for at least 2 hours in the refrigerator
  9. Once the panna cotta mixture is nice and firm (has a pudding-like consistency), it is ready to serve.


TIP:

In any case, take real vanilla sugar, not vanillin sugar, because it usually has quite an artificial taste and spoils the taste experience a bit. Real vanilla sugar is more expensive, no question, but definitely worth it!

Who uses silicone molds, should put the panna cotta briefly in the freezer, so that the something solid, then you can release this non-destructive from the moulds.


And as always, I also have a video tutorial for you at hand:





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