Panna cotta is a typical Italian dessert, originating from Piedmont. It is a delicate cream made with milk, cream, sugar, and vanilla, thickened with gelatin sheets. It is served cold and can be accompanied by fresh fruit or berry sauce.
I wash the lemon, dry it, and peel it, removing only the yellow part of the zest
I pour the milk, vanilla, cream, sugar, gelatin sheets, and lemon zest into a small pot
I turn on the heat to low and stir continuously with a wooden spoon to dissolve the gelatin well
When it boils, I leave it on the heat for another minute, then strain the panna cotta with a sieve into a jug with a spout, which is more practical for pouring
I immediately pour into portion molds and let it cool
When they are cold, I cover each mold with plastic wrap to prevent the surface from hardening when in contact with air and place in the refrigerator for 24 hours
At this point, the panna cotta is ready; I remove it from the mold and pour chocolate or strawberry cream on top as requested
Panna cotta is a very simple and delicate dessert
Bowls
Molds
Store in the refrigerator for up to 3 days
Italia, Piemonte
| Energy (kcal) | 222.29 |
| Carbohydrates (g) | 9.58 |
| of which Sugars (g) | 9.58 |
| Fat (g) | 18.32 |
| of which Saturates (g) | 10.67 |
| Protein (g) | 5.32 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.08 |
