Panna cotta is a very popular dessert in Italy and even beyond and you can make it fairly easily at home. Because of its simple preparation, the base panna cotta can be seasoned to your taste.
- 500 g Fresh liquid cream (*)
- 8 g Gelatin sheet
- 1 Vanilla pod
- 80 g Sugar
First, soak the gelatine sheets in cold water for 10 to 15 minutes.
On a cutting board, place the vanilla pod lengthwise and cut lengthwise taking out the seeds with the tip of the knife.
In a saucepan, place the cream and sugar adding both the vanilla seeds and the pod. Leave on low heat until it comes to a boil, after which take it off the heat and remove the pod.
When the gelatine has softened, drain it out and make sure to squeeze excess water out. Put it in the saucepan with the heated cream and stir until it completely dissolves.
Check for any lumps to ensure you don’t get any lumpy bits.
Fill a few moulds with the content and leave them in the fridge to harden for at least 5 hours or better yet, overnight.
Once firmed up, you’ll have to take them out of the moulds.
To do this boil some water and submerge the mould for a few moments and turn it upside down on a plate. It should easily be removed and plopped down on the plate. Now you can decorate it however you wish and serve.