Italian recipes
Panna cotta with a berry compote
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15 min
Serves 8
Italian
Ingredients
- For the panna cota For the panna cota
- 8 cup heavy whipping cream 1.92 l heavy whipping cream
- 2 cup sugar 480 ml sugar
- 1 tbsp vanilla essence 15 ml vanilla essence
- 2 1/2 gelatin (unflavored) 2 1/2 gelatin (unflavored)
- 1/4 cup water 60 ml water
- For the berry compote For the berry compote
- 1 cup strawberries (finely cut) 240 ml strawberries (finely cut)
- 1 cup blackberries 240 ml blackberries
- 1 cup blueberries 240 ml blueberries
- 1 cup raspberries 240 ml raspberries
- 1 cup sugar 240 ml sugar
- 1/2 bottle of muscat wine 1/2 bottle of muscat wine
Method
Prepare the berry compote
The berry compote has to be refrigerated for at least 6 hours so make it the day before.
Put the berries into a glass bowl and mix them using a fork. Using the fork or the back of a spoon, gently crush about half of the berries, until they start releasing their juice. Add the sugar and muscat wine and mix well. Cover with plastic wrap and refrigrate for 6 hours or more.
Make the panna cota
Pour the whipping cream into a sauce pan over medium heat. Add the sugar and vanilla essence and keep stirring until the sugar is dissolved, 5-10 minutes (make sure the cream does not come to a boil; if it does, reduce heat and continue stirring). Remove from the heat and set aside.
Put the gelatin into the 1/4 cup of water and stir over a water bath until it dissolves. Make sure the gelatin does not contain and lups.
Add the gelatin to the creme and pour the panna cota mixture into individual bowls, wine glasses or similar. Refrigerate for 3 hours or more, until the cream sets completely.
Just before serving, top with the berry compote and dust with icing sugar.
The berry compote has to be refrigerated for at least 6 hours so make it the day before.
Put the berries into a glass bowl and mix them using a fork. Using the fork or the back of a spoon, gently crush about half of the berries, until they start releasing their juice. Add the sugar and muscat wine and mix well. Cover with plastic wrap and refrigrate for 6 hours or more.
Make the panna cota
Pour the whipping cream into a sauce pan over medium heat. Add the sugar and vanilla essence and keep stirring until the sugar is dissolved, 5-10 minutes (make sure the cream does not come to a boil; if it does, reduce heat and continue stirring). Remove from the heat and set aside.
Put the gelatin into the 1/4 cup of water and stir over a water bath until it dissolves. Make sure the gelatin does not contain and lups.
Add the gelatin to the creme and pour the panna cota mixture into individual bowls, wine glasses or similar. Refrigerate for 3 hours or more, until the cream sets completely.
Just before serving, top with the berry compote and dust with icing sugar.
Cook's notes
You can substitute any of the berries used in the compote with any other type of berries, for example, you can use 2 cups strawberries and 2 cups blackberries.
Panna cotta is often misspelled as panna cota or pana cota. The correct spelling, as pointed out by a reader is panna cotta (panna is Italian for cream and cotta is Italian for cooked). Thanks to Sherry for pointing this out!
Panna cotta is often misspelled as panna cota or pana cota. The correct spelling, as pointed out by a reader is panna cotta (panna is Italian for cream and cotta is Italian for cooked). Thanks to Sherry for pointing this out!
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