Panna cotta is a typical dessert of Italian cuisine, 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 off only the yellow part of the zest
I pour into a small saucepan the milk, the vanilla, the cream, the sugar, the gelatin sheets and the lemon peels
I turn on the heat to low and stir continuously with a wooden spoon to fully dissolve the gelatin
When it boils I leave it on the heat for another 1 minute and then strain the mixture through a sieve into a jug with a spout, which is more practical for pouring
I immediately pour into individual molds and let cool
When they are cold I cover each mold with food-grade plastic wrap to prevent the surface exposed to air from hardening 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 desired
Panna cotta is a very simple and delicate dessert
Bowls
Molds
Store in the refrigerator for up to 3 days
Italy, Piemonte
| Energy (kcal) | 198.32 |
| Carbohydrates (g) | 8.99 |
| of which Sugars (g) | 8.99 |
| Fat (g) | 16.49 |
| of which Saturates (g) | 9.62 |
| Protein (g) | 3.78 |
| Sale (g) | 0.03 |
