PANNA COTTA

 

PANNA COTTA

4 Ways to Prepare Panna Cotta

Classic Panna Cotta

Ingredients:

• 500 ml heavy cream

• 50 g sugar

• 2 sheets of gelatin

• 1 vanilla bean

• Coulis of your choice

Preparation:

Soak the gelatin sheets in cold water for a few minutes.

Pour the heavy cream into a saucepan. Add the sugar and the seeds from the vanilla bean.

Heat gently over low heat without boiling.

Drain the gelatin and stir it into the warm cream. Mix well.

Pour into small glasses and let cool.

Refrigerate for at least 4 hours.

Add the coulis just before serving. Red Berry Panna Cotta

Ingredients:

• 500ml heavy cream

• 50g sugar

• 2 sheets of gelatin

• 150g mixed berry coulis

• Fresh mixed berries

Preparation:

Soak the gelatin sheets in cold water.

Heat the heavy cream and sugar together over low heat.

Remove from the heat, add the drained gelatin, and stir until completely dissolved.

Pour the mixture into individual serving glasses and chill in the refrigerator for at least 4 hours.

Top with the mixed berry coulis.

Garnish with fresh mixed berries before serving. Chocolate Panna Cotta

Ingredients:

• 400 ml heavy cream

• 50 g sugar

• 2 sheets of gelatin

• 100 g melted dark chocolate

• Chocolate shavings

Preparation:

Soak the gelatin sheets in cold water.

Heat the heavy cream and sugar over low heat.

Add the melted dark chocolate and stir until smooth.

Stir in the drained gelatin and mix well.

Pour into individual serving glasses and let cool.

Refrigerate for at least 4 hours.

Add the chocolate shavings before serving.

Exotic Panna Cotta

Ingredients:

• 500ml heavy cream

• 50g sugar

• 2 sheets of gelatin

• 100g mango/passion fruit coulis

• Diced fresh mango and pineapple

• Shredded coconut

Preparation:

Soak the gelatin sheets in cold water.

Gently heat the heavy cream and sugar together.

Add the drained gelatin and stir well.

Pour into individual serving glasses and chill in the refrigerator for at least 4 hours.

Top with the mango/passion fruit coulis.

Add the diced mango, fresh pineapple, and a sprinkle of shredded coconut before serving.