Panna cotta, now that is a great and versatile dessert. It is super easy to make and only consists of a handful of ingredients. You can serve this with a ton of different sauces, nuts, coulis or spreads. Cranberry coulis, balsamic strawberry compote are among my favorites. Or if you want to go fancy you can try out this panna cotta pie topped with port wine jelly.
You can also add nuts, or even boiled rice to give it some texture. This will also change the dessert in terms of taste.
There are many different opinions on how a Panna cotta should be in terms of texture. Many aficionados argue that it is often made with too much gelatine. this makes the consistency more like a pudding than a creamy dessert. This is of course entirely up to you and it might be times where the pudding consistency makes more sense like in a pie for example. When you want to cut perfect slices and not have the filling run all over the place.
- 4,5 gelatin plates
- 1 vanilla pod
- 7,5 dl cream
- 1,5 dl suggar
- Put the gelatin in cold water for 5 minutes. Wash the plates and squees
- Cut the vanilla pod in half and scrape out the seeds
- Carefully bring cream, sugar, and vanilla to a boil. Take off the heat and remove the vanilla pod.
- Stir in gelating and pour into small serving cups.
- Cool for minimum 3 hours befor serving.
If you want more tips for desserts feel free to check out our dessert category, and as always let us know what you think. Drop us a comment in the section below and make sure to sign up for our newsletters.