Panna cotta is an Italian classic dessert. The word literally means “cooked cream” and is basically sweetened cream, thickened with gelatin and chilled in the fridge. It tastes wonderful with fresh fruits, fruit sauces or jam and can be prepared in advance. The texture is remarkably creamy and can be aromatized with rum, coffee, vanilla, matcha or other flavors.
In this post, I’m sharing with you the basic panna cotta recipe and two of my favorite panna cotta flavors, matcha, and blackberry jam.
Panna cotta - 3 ways
Prep
Cook
Total
Yield 5 servings
The basic panna cotta recipe & 2 nice twist from the classic dessert.
Ingredients
Basic panna cotta
- 200 ml milk
- 400 ml panna (cream)
- 1/3 cups of sugar (adjusted to your taste)
- 4 gr gelatin in foil
- 1 tbsp poppy seeds (optional)
- ½ Tsp vanilla extract
Matcha panna cotta
- Basic panna cotta ingredients + 1 tbsp of matcha or more if you are a matcha lover
Blackberries panna cotta
- Basic panna cotta ingredients
- ½ cup blackberries
- ¼ cup sugar
Instructions
Panna Cotta
- Put the gelatin in cold water to soften.
- Pour milk, panna and sugar into a heavy saucepan and stir over medium heat just until the sugar dissolves and the mixture is simmering but not boiling.
- Remove it from heat and add the gelatin to the mixture. Stir frequently until the gelatin is completely dissolved. Add poppy seeds and vanilla and mix again.
- Pour into molds, or glasses and refrigerate until set, at least 12 hours.
- Unmold before serving (in case you are using molds) and serve with jam on top.
Matcha panna cotta
- Put the gelatin in cold water to soften.
- Pour milk, panna, sugar, and matcha into a heavy saucepan and stir over medium heat just until the sugar dissolves and the mixture is simmering but not boiling.
- Remove it from heat and add the gelatin to the mixture. Stir frequently until the gelatin is completely dissolved.
- Pour into molds, or glasses and refrigerate until set, at least 12 hours.
- Enjoy.
Blackberries panna cotta
- Start by preparing the blackberries pure.
- Cook the blackberries on medium-low heat for around 15-20 minutes, or until they are soft.
- Put the gelatin in cold water to soften.
- Pour milk, panna and sugar into a heavy saucepan and stir over medium heat just until the sugar dissolves and the mixture is simmering but not boiling.
- Remove it from heat and add the cooked blackberries. Blend the blackberries and panna mixture until very smooth.
- You may even pour the mixture through a fine-mesh to discard all the solids (I always skip this step).
- Add the gelatin to the mixture. Stir frequently until the gelatin is completely dissolved.
- Pour into molds, or glasses and refrigerate until set, at least 12 hours.
- Enjoy.
Notes
1 cup = 240 ml
Cuisine Italian
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