Panna Cotta
Panna cotta hails from the Piedmont region of northern Italy, its name simply meaning 'cooked cream', prized for its delicate, wobbly texture.
A silky Italian dessert of sweetened cream set with gelatin until delicately wobbly, traditionally served with a fruit coulis — simple, elegant and rich.
Ingredients
Method
Soak gelatin sheets in cold water until softened.
Heat cream, sugar and vanilla together until sugar dissolves, without boiling.
Squeeze excess water from the gelatin and stir into the warm cream until dissolved.
Pour into moulds and chill for at least 4 hours until set. Serve with a berry coulis.
Keep the cream mixture below a simmer when dissolving the gelatin — boiling can weaken its setting power.
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