Italian
Panna Cotta
by cookwithfez · 25.3K subscribers on YouTube
A creamy Italian dessert made with high-quality cream, vanilla, and caramel. This version uses a dry caramel with orange zest and a careful technique to achieve a silky, wobbly texture.
- Difficulty
- medium
Ingredients
8 items- CreamUse high-quality cream from a cheese producer if possible
- MilkTo lighten the richness of the cream
- Vanilla BeanSplit and scrape seeds into cream; infuse for maximum flavor
- Sugar12% of total liquid weight for the panna cotta; additional for caramel
- Sheet GelatinRehydrate in 5 times its weight in cold water
- Orange Leaves(optional) — For infusion; can be omitted
- Bitter Orange ZestFrom bitter oranges; used in caramel
- WaterFor rehydrating gelatin and for deglazing caramel
Method
- Prepare the caramel: heat sugar in a dry pan, adding one tablespoon at a time. When melted and amber, deglaze with a little boiling water. Add bitter orange zest. Immediately pour into a mold and let cool.
- Rehydrate gelatin in 5 times its weight in cold water.
- Heat half of the cream mixture (cream and milk) with orange leaves and 12% of the total liquid weight in sugar. Stir until sugar dissolves but do not bring to a boil.
- Remove from heat, add the rehydrated gelatin, and stir until fully dissolved.
- Pour the warm gelatin mixture into the remaining cold cream and mix well.
- Pour the panna cotta mixture into the caramel-lined mold. Refrigerate until set (several hours).
- To unmold, gently loosen the edges with a spatula. Use a torch to heat the bottom of the mold to melt the caramel slightly, then invert onto a plate.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
