Traditional Italian Panna Cotta
A classic Italian dessert originating from the Piedmont region. Naturally gluten-free and egg-free, this elegant sweet treat offers a velvety texture and a delicate vanilla flavor profile. Pairs perfectly with fresh tart raspberries and crisp prosecco for a light summer dinner party finale.
Ingredients
Panna Cotta Base
Garnish
Method
Prepare the Gelatine and Base
Soak the gelatine leaves in a small bowl of cold water for 10 minutes to soften.
Scrape the seeds from the vanilla pod and add them to a saucepan along with the cream and caster sugar.
Warm the mixture over medium heat until it just reaches a gentle simmer, then remove from heat.
Combine and Set
Squeeze excess water from the softened gelatine leaves, add them to the warm cream mixture, and stir continuously for 1 minute until completely dissolved.
Pour the mixture evenly into 6 individual 70g moulds and refrigerate for at least 3 hours to set.
Unmould and Serve
Dip each mould into boiling water for one second, run a small sharp knife around the edge to release the vacuum, and invert onto serving plates.
Allow the panna cotta to rest in the refrigerator for 30 minutes before serving garnished with fresh raspberries and mint leaves.
Chef's Notes
Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.