Panna Cotta

Name: Panna Cotta
Prep time: 15 min
Cook time: 490 min
Yield: 4 to 6 servings
Cuisine: Italian Menu
Ingredients: Double Cream — 480ml; Vanilla Pod — 1; Sugar — 2½ tbsp; Gelatine Leaf — 1; Vanilla Extract — 1 tsp; Dark Rum — 1 tbsp; Berry Compote — To serve

Originating in the Piedmont region of Northern Italy, this elegant dessert features sweetened whole cream gently set with gelatin and infused with aromatic vanilla pod. Silky, cool, and possessing a delicate wobble, its melt-in-the-mouth texture is beautifully offset by a tart drizzle of fresh berry compote, offering a divine balance of rich indulgence and bright, fruity freshness.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes (plus 8 hours chilling)

Servings: 4 to 6

Notes:

Powdered gelatine can be substituted for gelatine leaves according to package directions.

Dark rum can be omitted or replaced with amaretto, limoncello, or brandy.

Vanilla bean paste can be used if fresh vanilla pods are unavailable.

Soak the Gelatine
Place the gelatine leaf in a small bowl of cold water and leave to soak for a few minutes until soft and pliable.

Infuse the Cream Mixture
In a heavy-based saucepan, combine the double cream, sugar, scraped vanilla seeds, whole vanilla pod, and vanilla extract. Place over medium heat, bring just to the boil, then remove from the heat immediately.

Dissolve Gelatine and Add Rum
Squeeze out any excess water from the softened gelatine leaf and stir it into the warm cream mixture until fully dissolved. Stir in the dark rum, then strain the mixture through a fine-mesh sieve into a measuring jug.

Pour into Moulds and Chill
Divide the strained mixture evenly among individual dariole moulds or ramekins. Place in the refrigerator and chill until fully set, preferably overnight.

Unmould and Serve
To turn out, dip the bottom of each mould into warm water for 5 seconds, then gently invert onto a dessert plate. Serve immediately alongside fresh berry compote.