Panna Cotta is an Italian dessert which literally means cooked cream. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy. Apparently similar versions of this dish are found in Greece, France and Finland. Wherever it is from, it is definitely one of the easiest and best tasting desserts that I know of...and I know quite a few!
According to Wikipedia ' It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.' (Okay that is totally disgusting). 'Sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity.' (No sugar!!! What the hell kind of dessert did they have? Thank God sugar is easily available now and is not expensive).
If I had known they originally used fish bones to make gelatin I wouldn't have gone anywhere near this dish. But those were the days when they didn't have packed gelatin and didn't even use sugar, so I might forgive them. Now life is a lot easier, you don't have to sweat it in front of a stove boiling fish bones to make gelatin when it is easily available in any store. You can buy powdered gelatin ( which I use) or gelatin leaves ( which I would have used if I could find them!). Either way it doesn't take any effort.
As for the recipe there are several versions that you can find on the internet, including some very weird flavors too. The best thing would be to get the basic recipe right and then dabble in your favorite flavors. My favorite recipe is from David Lebovitz. It's simple and straightforward, not to mention earth-shattering-ly wonderful in your mouth. I always love Passion Fruit and vanilla together. One very bold and tart and sweet (passion fruit) , while the other is mild and exotic and velvety (vanilla). The bold flavor of passion fruit complements the mild flavor of the vanilla and together they make the perfect dessert.
The first time I made panna cotta with passion fruit jelly, I set them in small glasses. I turned them onto plates with a very satisfying plop! heaped on a tablespoon of passion fruit granita and served it to the hungry horde.
In December I made these in several large dishes for a family function and at the end of the day (or rather night) not a scrap was left. So yummy they are. I am sure you'll enjoy them too. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
Panna Cotta with Passion fruit jelly Eight servings
Panna Cotta
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise (I recommend the vanilla bean, for extra oomph! It definitely makes the panna cotta more velvety).
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Allow to cool slightly.
4. Divide the Panna Cotta mixture into the glasses with the already set Passion fruit jelly carefully, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
5. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. Food fit for the Gods (and you n me) is ready to be devoured... :)
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
If you've got time and patience, use long shot glasses and place them slightly tilted in muffin tins and set the passion fruit jelly first, so you have a swirly pattern in your glass. Once set, pour the panna cotta mixture with your glasses straight and refrigerate till set. You can make several such layers too. It makes a visually stunning panna cotta.
By the way, I was supposed to post this last month, sorry for the delay!
Until next time, Happy Baking!
According to Wikipedia ' It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.' (Okay that is totally disgusting). 'Sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity.' (No sugar!!! What the hell kind of dessert did they have? Thank God sugar is easily available now and is not expensive).
If I had known they originally used fish bones to make gelatin I wouldn't have gone anywhere near this dish. But those were the days when they didn't have packed gelatin and didn't even use sugar, so I might forgive them. Now life is a lot easier, you don't have to sweat it in front of a stove boiling fish bones to make gelatin when it is easily available in any store. You can buy powdered gelatin ( which I use) or gelatin leaves ( which I would have used if I could find them!). Either way it doesn't take any effort.
As for the recipe there are several versions that you can find on the internet, including some very weird flavors too. The best thing would be to get the basic recipe right and then dabble in your favorite flavors. My favorite recipe is from David Lebovitz. It's simple and straightforward, not to mention earth-shattering-ly wonderful in your mouth. I always love Passion Fruit and vanilla together. One very bold and tart and sweet (passion fruit) , while the other is mild and exotic and velvety (vanilla). The bold flavor of passion fruit complements the mild flavor of the vanilla and together they make the perfect dessert.
The first time I made panna cotta with passion fruit jelly, I set them in small glasses. I turned them onto plates with a very satisfying plop! heaped on a tablespoon of passion fruit granita and served it to the hungry horde.
In December I made these in several large dishes for a family function and at the end of the day (or rather night) not a scrap was left. So yummy they are. I am sure you'll enjoy them too. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
Panna Cotta with Passion fruit jelly Eight servings
Passion Fruit Jelly
2 teaspoons powdered gelatine
2 tablespoons water
300ml water, extra
½ cup (110g) white sugar
2 tablespoons orange juice
2 cups (500ml) passion fruit pulp (I like to keep the seeds, they provide a nice crunch to the jelly and i always use a little extra pulp)
2 teaspoons powdered gelatine
2 tablespoons water
300ml water, extra
½ cup (110g) white sugar
2 tablespoons orange juice
2 cups (500ml) passion fruit pulp (I like to keep the seeds, they provide a nice crunch to the jelly and i always use a little extra pulp)
Lightly grease eight drinking glasses or one large mould with any flavorless oil.
Soften the gelatine in the water and set aside. Place the extra water and sugar in a small saucepan over low heat and stir, brushing down the sides of the saucepan, until the sugar is dissolved. Stir in the orange juice, passionfruit pulp and gelatine mixture and strain. Pour into prepared glasses and refrigerate for 2 hours or until set.
You will need about 24 passionfruit for 2 cups pulpSoften the gelatine in the water and set aside. Place the extra water and sugar in a small saucepan over low heat and stir, brushing down the sides of the saucepan, until the sugar is dissolved. Stir in the orange juice, passionfruit pulp and gelatine mixture and strain. Pour into prepared glasses and refrigerate for 2 hours or until set.
Panna Cotta
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise (I recommend the vanilla bean, for extra oomph! It definitely makes the panna cotta more velvety).
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Allow to cool slightly.
4. Divide the Panna Cotta mixture into the glasses with the already set Passion fruit jelly carefully, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
5. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. Food fit for the Gods (and you n me) is ready to be devoured... :)
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
If you've got time and patience, use long shot glasses and place them slightly tilted in muffin tins and set the passion fruit jelly first, so you have a swirly pattern in your glass. Once set, pour the panna cotta mixture with your glasses straight and refrigerate till set. You can make several such layers too. It makes a visually stunning panna cotta.
By the way, I was supposed to post this last month, sorry for the delay!
Until next time, Happy Baking!
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