Panna Cotta is an Italian classic made with cream and gelatine. It looks classy when served in dainty espresso cups and there is no true cooking involved. This may explain why, it has been a favourite dessert at dinner party for a long time.
The diet choice is made with milk so instead of the unctuous texture the end product is very similar to an Asian milk dessert, still fresh and nice though. In lots of ways Panna Cotta ressemble Blancmange, the British oversized version, a family dessert, made with milk and cornflour.
If you were a child in the 60's, there might be a possible stigma attached to blancmange; often made out of a packet of a sweet, sickening powder, like a lot of desserts were back then.
So, you might want to forget that Blancmange and Panna Cotta were mentioned in the same sentence and let's continue with what makes a silky lovely Panna Cotta.
It's a happy medium, half cream, half milk with delicate flavouring. Note the emphasis on delicate, a hint of vanilla or rosewater.
E qui, a quick, light, dessert. Perfect companion to summer berries.
3 leaves of gelatine
25g caster sugar
1 vanilla pod split
Soak the gelatine leaves in water (according to the instructions on the packet)
In a milk pan, bring all the rest of the ingredients together to simmer should take about 10 minutes.
Remove the vanilla pod, squeeze the leaves.
Add the leaves to the pan, remove from in, stir until gelatine is dissolved
Pour equally in 4 cups and refrigerate for 2 hours.
If you are using moulds, to remove from mould, place each mould in boiling water making sure water doesn't get to the mixture. The heat will help the process.
Credits: Pictures by Him.