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Panna Cotta

Silky Italian cream dessert set with just enough gelatin to hold its shape, served with a fresh berry compote. Deceptively simple, impossibly elegant.

SnackItalianEasy

10 min

Prep

5 min

Cook

4 hr 15 min

Total

Servings

Easy

Difficulty

Instructions

Sprinkle gelatin over cold water in a small bowl. Let it bloom for 5 minutes until it absorbs the water and becomes spongy.

Heat cream and sugar in a saucepan over medium heat, stirring until the sugar dissolves and the cream just begins to simmer. Remove from heat.

Tip: Don't let it boil. Boiling cream changes the texture and can make the panna cotta grainy.

Stir the bloomed gelatin into the hot cream until fully dissolved. Add vanilla. Pour into 4 ramekins or glasses. Refrigerate for at least 4 hours until set.

Make the compote: cook berries, sugar, and lemon juice in a small pan over medium heat for 5 minutes until the berries break down. Cool. Spoon over the panna cotta before serving.

Nutrition per Serving

320kcal

Calories

Protein

22g

Carbs

26g

Fat

Fiber

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Panna Cotta

Ingredients

For the compote

Instructions

Nutrition per Serving

Tags

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