Panna Cotta (Italian Cream Dessert)

Silky cooked cream dessert, often served with fruit sauce or caramel.

Ingredients (Serves 4–6)

• 500 ml heavy cream

• 80 g sugar

• 1 tsp vanilla extract or 1 vanilla bean

• 8 g powdered gelatin or 4 gelatin sheets

• 3 tbsp cold water (for blooming gelatin)

• Optional topping: fresh berries, fruit coulis, or caramel sauce

Preparation

1. Bloom the gelatin:

   • Sprinkle powdered gelatin over cold water and let sit for 5–10 minutes until softened.

   • If using sheets, soak in cold water until soft, then squeeze out excess water.

2. Heat the cream:

   • In a saucepan, combine cream, sugar, and vanilla.

   • Heat gently over medium-low heat until sugar dissolves. Do not boil.

3. Add gelatin:

   • Remove cream from heat.

   • Stir in bloomed gelatin until fully dissolved.

4. Pour and chill:

   • Pour mixture into individual molds or serving glasses.

   • Refrigerate for at least 4 hours until set.

5. Serve:

   • Unmold onto plates or serve directly in glasses.

   • Top with fresh berries, fruit sauce, or caramel if desired.

Serving Suggestions

• Serve as a light dessert after an Italian meal.

• Pairs well with espresso, dessert wine, or fresh fruit.

Cooking Tips

• Avoid boiling the cream to preserve a smooth texture.

• Use high-quality cream and vanilla for best flavor.

• Lightly oil molds for easier unmolding.