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    Panna Cotta: Serves: 6 (Using 125ml Ramekins/moulds)

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    teresastg
    This recipe is for panna cotta, an easy Italian dessert. It calls for combining milk, cream, creme fraiche, sugar, and a vanilla bean in a saucepan and heating until the sugar dissolves. Separately, gelatin is dissolved in water and then combined with the warm cream mixture. The mixture is poured into ramekins, covered, and chilled for at least five hours to set before serving topped with fresh or poached fruit.

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    Panna Cotta: Serves: 6 (Using 125ml Ramekins/moulds)

    Uploaded by

    teresastg
    55 views1 page
    This recipe is for panna cotta, an easy Italian dessert. It calls for combining milk, cream, creme fraiche, sugar, and a vanilla bean in a saucepan and heating until the sugar dissolves. Separately, gelatin is dissolved in water and then combined with the warm cream mixture. The mixture is poured into ramekins, covered, and chilled for at least five hours to set before serving topped with fresh or poached fruit.

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    Pannacutie

    Original Title

    Panna Cotta

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    This recipe is for panna cotta, an easy Italian dessert. It calls for combining milk, cream, creme fraiche, sugar, and a vanilla bean in a saucepan and heating until the sugar dissolves. Separately, gelatin is dissolved in water and then combined with the warm cream mixture. The mixture is poured into ramekins, covered, and chilled for at least five hours to set before serving topped with fresh or poached fruit.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views1 page

    Panna Cotta: Serves: 6 (Using 125ml Ramekins/moulds)

    Uploaded by

    teresastg
    This recipe is for panna cotta, an easy Italian dessert. It calls for combining milk, cream, creme fraiche, sugar, and a vanilla bean in a saucepan and heating until the sugar dissolves. Separately, gelatin is dissolved in water and then combined with the warm cream mixture. The mixture is poured into ramekins, covered, and chilled for at least five hours to set before serving topped with fresh or poached fruit.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Panna cotta

    This recipe is based on one by David Tanis, one of the very


    talented chefs at Chez Panisse in California, where I worked for a
    while in 2007. Panna cotta is really easy – you just need to
    remember to make it in advance so it has time to set in the
    fridge. You could use any combination of milk and cream, even
    yoghurt.

    Serves: 6 (using 125ml ramekins/moulds)

    250ml whole milk


    250ml double cream
    250ml crème fraîche
    6 tbsps white sugar
    pinch salt
    a vanilla bean
    3 tsps powdered gelatine

    1. Combine milk, cream and crème fraîche in a saucepan with sugar and salt. Split vanilla bean along its
    length and scrape out seeds. Add seeds and pod to pan and heat the mixture, stirring occasionally. Do
    not boil. When sugar has dissolved, take it off the heat, cover and set aside while you prepare gelatine.
    2. Put 3 tbsps cold water into a small ramekin and sprinkle over the gelatine. Let it ‘sponge’ for 5 minutes
    without stirring. Meanwhile pour a little hot water from the kettle into a larger container, such as a
    saucepan. Place ramekin in hot water to dissolve the gelatine.
    3. Now make sure both cream and gelatine are luke warm, then combine the two and sieve the mixture
    into a jug, rubbing through the vanilla seeds with a spatula. Let mix cool to room temperature. (You
    can speed this up by nestling the jug in a big bowl of ice cubes.)
    4. Give it a gentle mix to distribute the vanilla seeds, then pour into six ramekins or pudding moulds,
    carefully cover tightly with clingfilm, and chill for at least five hours. Invert onto plates to serve and
    garnish with fresh or poached fruits. (If needed, dip the moulds in hot water briefly before inverting
    them, to loosen the panna cotta.)

    Anna Colquhoun – www.culinaryanthropologist.org – July 2010

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