I was looking for a recipe for panna cotta and found this one that follows the Italian food rule: few (but good) ingredients.
I loved it at first sight: really easy to prepare and great result. I had read David Lebovitz’s words saying that if a recipe for panna cotta cannot be done by anyone (so easy it is), you should discard it. It has to be simple to be the real one.
The traditional Italian panna cotta dessert is usually served with red fruits coulis, but it matches well a caramel sauce so as a chocolate topping.
I used fresh panna (cream) and I believe it’s important while it is a cream based dessert. I didn’t add the vanilla beans as they would appear too much in the white mixture of the dessert, but put the whole vanilla bean inside the milk and then eliminated it after boiling. Some beans are visible, but don’t disturb the white and inviting appearance of this fresh pudding.
I found this recipe in Il Cucchiaio D’Argento site.
- ½ liter of fresh cream
- 100 gr of sugar
- 100 ml of milk
- 2 gelatine leaves
- 1 vanilla bean
- :for the topping
- ⅓ cup of sugar
- ¼ cup of water
- 1 cup of frozen red berries
- Put the gelatine leaves into cold water.
- Put the milk in a pan and turn on the gas. Just before boiling, turn off the gas, squeeze the gelatine leaves and add them to the milk.
- Stir with a spoon until well dissolved.
- Put the cream with the sugar an the vanilla bean in another pan and turn on medium gas.
- Take it to boil stirring with a wood spoon.
- When it boils, turn off the gas and add the milk and gelatine mixture.
- Mix well and pour into the molds.
- Let it cool in fridge for one night.
- Prepare a coulis putting the water and sugar to boil. Let it boil for 5 minutes and then add the frozen red berries.Let it boil and turn off the gas. Let it cool.
- Serve with red fruits coulis, caramel or chocolate topping.
- Buon appetito!