What is Panna Cotta?
Panna Cotta can be served in virtually any flavour combination imaginable with toppings and layeres.
Helping out Friends
The dessert was a hit, and they had plenty left over, which was great because panna cotta freezes well and they could use it as their New Years dessert!
If you want to read more ways you also can reduce food waste in the kitchen, you can check out some tips here.
Ingredients and Instructions
Vanilla panna cotta:
450 ml cream
450 ml full fat milk
90 g sugar
2 vanilla beans
6 leaves gelatine
- Split vanilla bean and scrape out seeds
- Mix 2 tablespoons of sugar and vanilla seeds together
- Add milk and cream to a pot
- Pour vanilla sugar, remaining sugar, and vanilla pod in with milk and stir
- Bring to a boil and reduce heat
- Soften gelatine in water for approximately 5 minutes
- Squeeze out excess water from gelatine, and stir it well into your milk mixture
- Remove from heat and allow to cool, letting the vanilla bean steep
- After 15 minutes, remove vanilla bean
- Let the panna cotta mixture cool down and thicken slightly before pouring into moulds or cups, else all your vanilla will fall to the bottom
- Refrigerate until set
2 bags (800 g) frozen raspberries
1 tbsp sugar
100 ml water
Squeeze of lemon
4 leaves gelatine
- Add all ingredients to a pot on medium and cook until berries break down
- Strain your berries by pressing them through a sieve, reserving liquid
- Soften gelatine approximately 5 minutes
- Heat raspberry juice until it simmers, then remove from heat
- Squeeze excess water from gelatine and add to hot raspberry juice and whisk well
- Allow mixture to cool to room temperature and pour on panna cotta
- The panna cotta MUST be set before adding another layer, and the new layer must be room temperature, else it will melt your panna cotta
(Warning: this needs to be made a day ahead)
Allow the chocolate to dry out 12 hours (depending on your chocolate) before hacking into pieces, or blending into granules. Chocolates vary, and the chocolate I used remained soft many hours after baking.
100 g confectioner's sugar
flavouring of choice (appx ½ tsp)
a pinch of cream of tartar or a few drops lemon
Bake at 90° for approximately 1.5 hours until dried and crispy. They should not be chewy in the middle. Once oven dried, you can leave them in the open to further air dry and avoid sticking together. They don't last long in humid climates, so I had to make them the morning of the party to be sure they weren't sad, limp little puffs.
I had a lot of fun making these desserts, and if you like this recipe or have a suggestion for a future recipe, feel free to comment below or send me a message! Sharing is caring, so remember to share this recipe with your friends, or check out my other recipes. You can also find a printable version of the basic recipe here.
Until next time, lovlies, stay chefy!!