Panna cotta is a spoon dessert flavoured with vanilla, made by mixing fresh cream and sugar. The texture is given by the isinglass, necessary to make it firm once placed in the fridge. It is a dessert of Piedmontese origin, but is widely spread throughout Italy. Panna cotta is generally served with a berry coulis or a chocolate sauce, in this case I match it with caramel. This recipe is gluten free.
INGREDIENTS (for 4 people)
- 5O0g fresh cream
- 100g sugar
- 1 vanilla bean
- 7g isinglass
- 100g sugar for the caramel
HOW TO MAKE PANNA COTTA WITH CARAMEL
Soak the isinglass in cold water for 10 minutes.
Cut along the length of the vanilla bean and extract the seeds with the help of a knife.
Add the vanilla seeds and sugar to the fresh cream. Heat the mixture, continuing to stir without boiling.
Squeeze the isinglass and add it to the cream. When it is completely melted, remove the pot from the heat and let it cool down.
In the meantime, prepare the caramel by melting the sugar on very low heat to prevent it from sticking to the bottom. During the preparation you do not have to stir but you can move the pot with circular movements until the caramel is liquid and amber-coloured.
Pour it on the bottom of the moulds, add the cream and put it in the fridge for at least 6 hours. To speed up the cooling process you can put the panna cotta in the freezer for about an hour and then move it to the fridge.
With the remaining caramel create decorations to add them when you serve the panna cotta with caramel.
Enjoy your panna cotta with caramel!
