The term Panna cotta literally means ‘cooked cream’, but describing it just as that would be doing this delectable dessert an injustice. This dessert is originally from Italy, and while it started out being cooked cream, over time, it became a gelatine based dessert.
The great part of the Pannacotta is its simplicity. It allows for a lot of experimentation, and is an ideal dessert to serve with fruits and spices.
We thought we’d make things a little exciting for you, and so our recipe for the month is not just Pannacotta, but Vanilla Bean Pannacotta with bonus recipes for a Mix-Berry Compote and Almond Crumble, to dress it up with.
Recipe
Milk 400g
Cream 600g
Sugar 140g
Gelatine 15g
Vanilla pod 2 nos
Method
Bloom the gelatine in 45g of cold water. Combine the cream, milk and sugar in a thick bottomed pan.
Slice the vanilla pod into two and scrape the seeds into the mix. Bring the whole mix to a boil.
Melt the gelatine in the microwave and combine it into the hot mix. Cool down the entire mix in an ice bath. Set into glasses or silicon moulds as needed.
Freeze till set. A quick tip—for a better and deeper flavour, infuse the vanilla pod the previous night.
Mix berry compote
Recipe
Fresh or frozen berries like strawberry, raspberry, red currants, blackberry and blueberries – 150g
Sugar 15g (can increase if preferred)
Lemon juice 10g
Method
Combine the chopped berries and sugar in a saucepan. Start cooking on a low heat till the fruit softens and the juices are released.
Add in the lime juice, and cool until needed. Simple!
Almond crumble
Recipe
Ground almond 75g
Flour 75g
Grain sugar 75g
Butter 75g
Method
Combine all the ingredients in a large bowl.
Mix until a breadcrumb texture is formed.
Freeze the mixture for 30 minutes.
Bake on a baking tray at 180C for 10 to 15 minutes till a golden brown colour is reached.
With the Pannacotta, you can get as creative as you want, and try different kinds of styles for the plating. Its simplicity allows for experimentation not only with flavours but also with the overall appearance.
We can’t wait to see all the creative things you’re going to do. Don’t forget to send us photos of your creations and continue watching this space for more recipes!