Non-VegetarianPiemontese cuisine Desserts

Panna Cotta Piemontese

Name: Panna Cotta Piemontese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 400 ml double cream; 100 ml Whole milk; 70 g caster sugar; 1 whole vanilla pod; 6 g sheet gelatine; 150 g fresh mixed berries

A silky, delicate Piedmontese set cream dessert gently infused with vanilla and served chilled with fruit or caramel.

🇮🇹Italy· Piedmont

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 440 kcal

Ingredients

0 of 6 gathered

Servings

400 ml double cream — fresh panna fresca
100 ml Whole milk — unhomogenised preferred
70 g caster sugar — fine white sugar
1 whole vanilla pod — split lengthwise and seeds scraped
6 g sheet gelatine — about 3 platinum grade leaves
150 g fresh mixed berries — raspberries, blueberries or wild blackberries for garnish

Equipment

•Small saucepan
•Small bowl
•Whisk
•Fine mesh sieve
•4 ramekins or dariole moulds

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 38 g
carbs: 21 g
fibre: 1 g
protein: 4 g
calories: 440 kcal

Instructions

1
Soak the gelatine sheets in a bowl of cold water for five minutes until completely soft.
2
Pour the double cream and whole milk into a small saucepan over medium-low heat.
3
Add the scraped vanilla seeds and split vanilla pod into the cream mixture.
4
Stir in the caster sugar and warm gently until steaming, ensuring the cream does not boil.
5
Remove the saucepan from the heat and discard the vanilla pod.
6
Squeeze excess water from the softened gelatine sheets and whisk them into the warm cream.
7
Strain the mixture through a fine mesh sieve into a measuring jug for a smooth texture.
8
Pour the liquid evenly into four individual ramekins or lightly oiled metal moulds.
9
Refrigerate for at least four hours until set with a delicate, gentle wobble.
10
Briefly dip moulds in warm water to turn out onto plates, or serve directly in ramekins.

Chef's tips

Use the minimum amount of gelatine needed to ensure the dessert wobbles delicately rather than turning rubbery. Never allow the cream to boil vigorously, as high heat can dull its fresh dairy flavour. Lightly rubbing the inside of metal moulds with neutral oil ensures an easy release when turning out.

Ingredient substitutions

sheet gelatine → agar-agar powder (use 1.5 g simmered with the cream for two minutes)
vanilla pod → 1 teaspoon good quality vanilla bean paste

Storage

Keep covered in the refrigerator for up to three days.

Reheating

This dish is served cold and must not be reheated.

Common mistakes to avoid

•Boiling the cream vigorously, which creates an unpleasant cooked-dairy flavour.
•Using too much gelatine, producing a hard, jelly-like texture rather than a creamy wobble.
•Adding gelatine to boiling liquid, which can weaken its setting power.

Serving suggestions

Serve turned out on a dessert plate with a light drizzle of warm caramel sauce.Top with fresh forest berries and a small spoonful of reduced raspberry coulis.Accompany with a glass of chilled Moscato d'Asti DOCG.