Italian
Panna Cotta
by Chef Andrea Larossa · 62K subscribers on YouTube
Today I bring you my super recipe for panna cotta: creamy, elegant and very simple to make. A classic Piedmontese dessert, perfectly set yet silky smooth.
- Difficulty
- easy
Ingredients
5 items- 250 gCream
- 30 gMilk
- SugarThe chef adds sugar to taste; no specific amount given in the video.
- 1 pcsVanilla BeanOptional; can substitute with other natural flavorings.
- IsinglassSoak in cold water for 10-15 minutes before use. Made from pork, not fish.
Method
- Soak the gelatine sheets in cold water for 10–15 minutes until soft.
- In a saucepan, combine cream, milk, and sugar. Heat gently while stirring until the sugar is completely dissolved.
- Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture.
- Squeeze the excess water from the soaked gelatine, add it to the warm cream mixture, and stir until completely dissolved.
- (Optional) Use a kitchen blowtorch to quickly remove any surface bubbles for a smooth finish.
- Pour the mixture into glasses or molds. If using silicone molds, freeze them first for easier unmolding.
- Refrigerate for at least 1 hour (or until fully set). Alternatively, use a blast chiller for about 20 minutes.
- Serve with your favorite sauce or topping, such as a berry coulis. Enjoy at the table or pour a warm sauce over the chilled panna cotta.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
