Panna cotta is one of the most famous Italian dessert. It sounds fancy and difficult but it’s actually very very easy to make!
Positive: Only 3 ingredients for the basic recipe then you can add whatever you like: fruit puree or caramel sauce for example. Gluten-free dessert!
Negative: I wanted to try a version that requires only cream and maybe the consistency was really rich (but delicious), so for a lighter version you might want to add some milk.
- 20 cl heavy cream
- 5 g gelatine (I used 1 gelatine sheet)
- 1 kiwi
In your pantry:
- 40 g sugar
Place gelatine in a small saucepan covering it with cold water and let it stand 1 minute to soften.
Heat cream and sugar in a saucepan on low heat until sugar is dissolve (without boiling).
Add gelatine to the cream and stir until dissolve.
Divide mixture among shot glasses (about 3 for me) and cool to room temperature. Then place in fridge for at least 4 hours.
Peel kiwi and puree with a fork. Add kiwi puree on top of your panna cotta and serve.
My advice: To give some extra flavour to my panna cotta I stirred in 3 drops of lemon essential oil in the cream mixture once cooked (when cooling) but you can also add vanilla extract or a spoon of rum.