Panna Cotta is an Italian dessert that became popular all around the world in the 90s. You can create this dessert in different flavours and add various toppings, so just use your imagination, be creative and make your own favourite Panna cotta.
The coulis used in this recipe is a thick sauce, made from puréed and strained fruits or veggies. This time I used fresh redcurrants to balance the silky, creamy Panna cotta with a tangy topping.
Panna cotta - for about 4 ramekins
- 350 ml cream
- 120 ml whole milk
- 3 tsp powder gelatine
- 50 g sugar
- 1 tsp vanilla extract
- a handful of redcurrant
- 4-5 tbsp icing sugar
- 1 tbsp lemon juice
- Sprinkle the powder gelatine over 3-4 tbsp water, and let it absorb the water in 4 minutes.
- Bring the cream on medium heat, and without boiling it add the gelatine, sugar and vanilla extract, then constantly stir it till you won't feel the sugar or gelatine particles.
- Finally, remove the pot from the heat and add the whole milk.
- Pour the mixture through a strainer into a measuring jug.
- Fill the ramekins or jelly jars with the creamy mixture.
- Chill your Panna cotta in the fridge till it completely sets. It takes at least 2-3 hours or overnight.
- Before serving, place the ramekin into hot water for about half a minute, then place the tip of a knife in between the Panna cotta and the ramekin and turn the ramekin around.
- Place a plate on the ramekin and turn it upside down, leave the ramekin on the Panna cotta for a few seconds, then lift it up slowly! Tadaaaa!
- Rinse the redcurrants and remove the stems.
- Place the ingredients into a food processor and run a few cycles till it combines.
- Strain the mixture, and use the purée as a topping.