Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Panna cotta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Panna cotta Recipe. Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
You can cook Panna cotta using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Panna cotta
- You need 500 ml of cream.
- Prepare 4 piece of gelatine.
- Make ready 2 piece of vanilla beans.
- Take 50 grams of sugar.
Serve with warm hot fudge sauce and fresh raspberries on top.For the ones who had trouble getting the Panna Cotta out of the dishes.Deliciously light and creamy, panna cotta is so easy to make and makes a great companion for bright, sharp summer fruit.Or pair it with Christmas spices and a dried fruit compote for a classy winter.
Panna cotta instructions
- Cream with sugar and vanilla beans in saucepan and bring it to a simmer.
- Let the gelatine in cold water.
- Remove the saucepan from the heat and add the gelatine.
- Let te gelatine dissolve completely in the room.
- Pour the cream into ramekins and leave at least 4 hours at the refrigerator.
Panna cotta is a very basic pudding that is made of dairy thickened with gelatin.A bite of panna cotta is remarkably creamy, melting in the mouth without a trace of grittiness or lumps.It tastes just like the panna cotta served at Italian restaurants.
Panna Cotta is a creamy Italian jello/pudding like dessert.It has an incredibly smooth, melt-in-your-mouth texture like nothing else.The name means "cooked cream." Discover delicious and easy to prepare panna cotta recipes from the expert chefs at Food Network.Get the taste of Italy's best dessert in your kitchen with these authentic panna cotta recipes.Panna cotta is a traditional Italian dessert that is made with cream, milk, sugar, vanilla and gelatin.
