Take a Trip to Italy with these Panna Cotta Recipes
When it comes down to international cuisine, there are few recipes that will take your breath away with the very first bite; and the good news is that they are easy to cook too.
Relished by many of us in Italian restaurants, panna cotta is one such dessert that is a child’s game to excel in. All you need are readily available ingredients and a bit of patience.
Freshmen’s Valley, the best milk in Delhi has brought together few such interesting and easy-to-cook panna cotta recipes for your next meal.
Espresso Marbled Panna Cotta
- 2 cups cream
- 1 cup + 2 tbsp milk
- 1⁄3 cup powdered sugar
- 1 vanilla bean, split
- 2 tsp gelatin
- 1⁄4 cup espresso coffee, liquid
- 1⁄4 cup raw sugar
- For espresso syrup: put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved. Simmer until it is thick and syrupy.
- For panna cotta: put together cream, milk, powdered sugar & vanilla bean in a saucepan over low heat. Stirring occasionally let it simmer slowly, until liquid is reduced by approximately one third.
- In the meanwhile, put gelatin in a bowl, cover with 2 tbsp milk & stand for 5 minutes.
- Stir gelatin into cream mixture and simmer for 1 minute longer.
- Remove vanilla bean, and allow mixture to cool.
- Inside 4 clear glass, drizzle the coffee syrup and immediately fill with cooled panna cotta mixture. Refrigerate until firm.
- Sprinkle some coffee powder over it for garnish.
White Chocolate Panna Cotta
- 250 grams white chocolate, chopped
- 2 cups whole milk
- 1 1/2 tsp powdered gelatin
- 3/4 tsp kosher salt
- 1 cup cold heavy cream
- Melt the white chocolate over a double boiler. Leave aside to cool.
- Pour the milk into a wide saucepan and sprinkle the gelatin evenly over the surface. Heat the milk after 10 minutes, whisking, until it just begins to boil. Add the salt and whisk until the gelatin is completely dissolved.
- Pour about half of the hot milk over the chocolate and stir slowly until the chocolate is completely melted. Add the remaining milk and whisk slowly until completely combined and smooth.
- Add the cream and whisk until combined.
- Once the mixture reaches room temperature, divide it equally among glass bowls. Refrigerate until set.
- Garnish the set panna cotta with fruits before serving chilled.
Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
- 1 1/2 tsp gelatin
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 1/2 cups low-fat buttermilk
- 2 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 1/8 tsp ground cinnamon
- Sprinkle gelatin over 1 1/2 tbsp water. Let stand until gelatin softens.
- Combine 3/4 cup cream and sugar in heavy small saucepan. Stir until sugar dissolves. Remove from heat once it starts simmering.
- Add gelatin to it; stir until gelatin dissolves.
- Once cool, stir in buttermilk and 1 1/2 tsp vanilla. Divide among six glasses. Cover and refrigerate until set.
- Combine brown sugar with remaining cream, and stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining vanilla.
- Spoon slightly warm caramel sauce over each panna cotta and serve.
Few minutes of your time, and you can master this Italian dessert with ease!