Panna Cotta

In celebration of my blog’s Platinum hits today I’ll be sharing a slice of heaven to all of you.

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You’ll gonna love this classic Italian dessert. I like the texture of Panna Cotta being soft, thick and smooth that richly melts inside your mouth. Everyone deserves to have a slice of Panna Cotta after a great victory and indulge into the blessings of our everyday life.

Panna Cotta Photo by Nino Almendra
Panna Cotta
Photo by Nino Almendra

By the way, this dessert is so quick and easy to make. =)

Panna Cotta Photo by Nino Almendra
Panna Cotta
Photo by Nino Almendra

Now on with the cooking…

Panna Cotta

Prep. time: 10 minutes

Cooking time: 5 minutes

Cooling time: 3 hours inside the Fridge 4’C

Difficulty: Very Easy

Makes; 1.2 Liters of Panna Cotta or 12 x 100ml ice cream cups

Good for 12 crew

You will need;

10 pcs. gelatine sheets, or 10 teaspoons of gelatine powder

1 ltr. heavy cream 36-40% fat

1 cup (200grms.) sugar

1 tsp. vanilla essence

Direction;

Soak gelatine sheets in cold water and let it bloom for 6-8 minutes.

Take out gelatine sheets from water, squeeze with your hands or strain to remove excess water.

Pour in heavy cream, sugar and vanilla essence in a cooking pot.

Place over high heat, stir until sugar is dissolved.

Heat until the cream mixture is hot but do not boil, remove from heat.

Add the soak and drained gelatine sheets. Stir generously until gelatine is dissolved.

Transfer to desired serving container.

You can use ice cream goblets, glass tumbler, disposable plastic cups or in a large glass serving dish.

To avoid bubbles on the surface of your Panna Cotta, use a fine sieve/strainer while pouring it in the container.

Keep inside the fridge for 2-3 hours or until it set. Serve with fruit coulis, fruit syrup/sauce and some slice of peach or ripe mango.

Enjoy your meal !!! 😉

Here’s how I do it;

A box of Gelatine sheets. Each box contains 500 grams of gelatine sheets.
A box of Gelatine sheets.
Each box contains 500 grams of gelatine sheets.
Note; 10pcs Gelatine Sheets = 35 grams.
Note; 10pcs Gelatine Sheets = 35 grams.
Soak gelatine sheets in cold water and let it bloom for 6-8 minutes.
Soak gelatine sheets in cold water and let it bloom for 6-8 minutes.
Take out gelatine sheets from water, squeeze with your hands...
Take out gelatine sheets from water, squeeze with your hands…
... or strain to remove excess water.
… or strain to remove excess water.
Pour in heavy cream on a cooking pot.
Pour in heavy cream on a cooking pot.
Add the sugar.
Add the sugar.
And lastly, a teaspoon of vanilla essence.
And lastly, a teaspoon of vanilla essence.
Place over high heat, stir until sugar is dissolved. Heat until the cream mixture is hot but do not boil, remove from heat.
Place over high heat, stir until sugar is dissolved.
Heat until the cream mixture is hot but do not boil, remove from heat.
Add the soak and drained gelatine sheets. Stir generously until gelatine is dissolved.
Add the soak and drained gelatine sheets. Stir generously until gelatine is dissolved.

Transfer to desired serving container.

You can use ice cream goblets...
You can use ice cream goblets…
glass tumbler...
glass tumbler…
disposable plastic cups...
disposable plastic cups…
or in a large glass serving dish. At lleast 2 liters capacity.
or in a large glass serving dish. At lleast 2 liters capacity.
Serve with Fruit Syrup on the side.
Serve with Fruit Syrup on the side.
And heres the what happen after 12 crew have gone in my buffet table.
And heres the what happen after 12 crew have gone in my buffet table.

To avoid bubbles on the surface of your Panna Cotta,

use a fine sieve/strainer while pouring it in the container.

You can use a tea strainer for small cups.
You can use a tea strainer for small cups.
These bubbles I like to avoid on top of my Panna Cotta.
These bubbles I like to avoid on top of my Panna Cotta.
So you get a smooth Panna Cotta.
So you get a smooth Panna Cotta.
Here's the one that I don't use strainer. Bubbles on the surface are very visible and unappealling.
Here’s the one that I don’t use strainer.
Bubbles on the surface are very visible and unappealling.

Keep inside the fridge for 2-3 hours or until it set.

Serve with fruit coulis, fruit syrup/sauce and some slice of peach or ripe mango.

Panna Cotta Photo by Nino Almendra
Panna Cotta
Photo by Nino Almendra
Panna Cotta Photo by Nino Almendra
Panna Cotta
Photo by Nino Almendra
Panna Cotta Photo by Nino Almendra
Panna Cotta
Photo by Nino Almendra

Enjoy your meal !!! 😉

 

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking these sweet slice of Heaven…


THANKS FOR YOUR INSPIRATION AND IDEA IN MAKING THIS PANNA COTTA…

-I was fortunate enough to meet Ms.Serena of Foodfulife.com, a very creative Chef/Food Blogger and a exceptionally talented Photographer. Her Mango Panna Cotta inspired me to try making this dessert. If you love authentic Italian dishes I highly recommend to pay her blog a visit. I learn a lot from her.

-To my fellow CooksOnboard at IFS culinary training school, MAAP Philippines.

-To my Wife Thets for the idea of straining the Panna Cotta.

-To Madelene of the British Larder for the ideas on how to use the gelatines. “This one is a MUST READ!”


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