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Italian

Panna Cotta

A silky set cream from Piedmont: double cream and milk infused with vanilla, lightly sweetened and set with just enough gelatine to hold a wobble. Turned out of its mould, it should tremble when the plate is tapped.

DessertsUnder 30 min
20 min10 prep · 10 cookEasy507 kcalper serving
Panna Cotta

Method

  1. Drop 1 sheet of leaf gelatine into a small bowl of cold water and leave it to soften for 5 minutes, until floppy and translucent.
  2. Scrape the seeds from 0.5 pod of split vanilla pod. Put the seeds and the empty pod into a small saucepan with 120 ml of double cream, 40 ml of whole milk and 20 g of caster sugar.
  3. Set the pan over a low heat and warm gently, stirring, until the sugar has dissolved and the cream is steaming with small bubbles at the edge, about 4 minutes. Do not let it boil, or the cream will taste cooked and thin. Take off the heat, cover and infuse 10 minutes.

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Per serving

507kcal
4gprotein
25gcarbs
45gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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