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Panna Cotta alla Vaniglia
Italy's most elegant dessert — barely set cream with a silky wobble, served with berry coulis. Heating the cream only until just simmering, never boiling, keeps panna cotta's texture silky instead of turning it grainy.
Ingredients
Instructions
Soak gelatine in cold water 5 minutes until soft.
Heat cream, milk, sugar and vanilla bean until just simmering.
Remove vanilla bean, squeeze out gelatine and whisk into warm cream.
Pour into 6 lightly oiled moulds, refrigerate 4 hours until set.
Simmer berries with sugar and lemon juice 5 minutes until syrupy.
Blend half the berries, strain, mix back with whole berries.
Unmould panna cotta onto plates, spoon berry coulis around base.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
