Delicate Italian Panna Cotta – Creamy Indulgence Just Like in Italy
An elegant classic dessert with a velvety-creamy texture and a fine vanilla flavour
This italian panna cotta is an elegant classic dessert with a velvety-creamy texture and a fine vanilla flavour that is ideal for preparing ahead. You can decorate your panna cotta entirely to your taste – whether classically with fresh berries, elegantly arranged in a lovely glass, or especially beautifully in silicone molds of various shapes and sizes, as we used in this recipe. Try, for example, a tropical version with mango and passion fruit, refined with mint and coconut zest, or turn it into a chocolatey dessert for real gourmets. There are no limits to your creativity.
Ingredients
Decoration
Step by step
Cooking the panna cotta
Soak the gelatine
First soak the Gelatine sheets in cold water.
Professional leaf gelatine, 150 pieces
Measuring cup 1 litre
Beef leaf gelatine, 10 pieces
Bring cream, milk, sugar and vanilla to the boil
Meanwhile, put the full cream, whole milk and granulated sugar into a pan. Cut the Vanilla pod lengthways, scrape out the seeds and add both the seeds and the pod to the liquid. Bring everything to the boil and then let it simmer gently for about 2–3 minutes so the full vanilla flavour can develop. Then remove the vanilla pod again.
Vanilla Bourbon pods, 2 pieces
Stir in the gelatine and let cool
Now squeeze out the soaked Gelatine well and add it to the hot liquid. Take the pan off the heat and stir everything thoroughly until the gelatine has completely dissolved. Then let the mixture cool a little, ideally to about 40–45 °C, so it is not poured into the molds too hot.
Fill the molds, turn out and decorate
Fill the slightly cooled panna cotta mixture into lightly oiled silicone molds with a diameter of 7 cm. Then put the filled molds in the fridge for at least 6 hours, ideally overnight, so the panna cotta sets nicely.
Silikomart silicone mold Hemisphere Ø 7 cm 6 pieces
Turn out and decorate
To turn out, briefly dip the silicone mold – for a maximum of 1 minute – in warm water, then carefully release the panna cotta onto a plate. If you like, you can garnish your dessert with fresh fruits of your choice or with compote and refine it entirely to your taste.
Delicate Italian Panna Cotta
Ingredients
Decoration
Preparation
- Gelatine: Soak 3 sheets of gelatine in cold water.
- Bring to the boil: Bring full cream, milk, sugar as well as the seeds and pod of the vanilla to the boil, simmer for 2–3 minutes, remove the pod.
- Set: Squeeze out the gelatine, stir into the hot mixture until dissolved, let cool to 40–45 °C.
- Fill the molds: Lightly oil silicone molds (Ø 7 cm), fill in the mixture, chill for at least 6 hours – ideally overnight.
- Turn out: Dip the mold in warm water for a maximum of 1 minute, release the panna cotta onto the plate.
- Decorate: Garnish with fresh fruits, compote, cream and mint.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Professional leaf gelatine, 150 pieces
Vanilla Bourbon pods, 2 pieces
Flower mix cornflowers & marigolds
Beef leaf gelatine, 10 pieces
Accessories
Measuring cup 1 litre
Whisk large 30.5 cm
Silikomart silicone mold Hemisphere Ø 7 cm 6 pieces
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So it turns out perfectly every time
After stirring in the gelatine, let the mixture cool to about 40–45 °C before pouring it into the molds. Filled in too hot, the vanilla settles at the bottom and the silicone mold warps.
A wafer-thin film of neutral oil in the mold makes all the difference when turning out: the panna cotta releases in one piece and the surface stays smooth.
To turn out, dip the silicone mold only briefly – at most one minute – in warm water. If it stays in longer, the edge starts to melt and the lovely shape is gone.
Frequently asked questions
Usually it comes down to the gelatine: it was added to a mixture that was too cold and did not dissolve completely, or it was boiled too long after being squeezed out. Always stir the squeezed-out gelatine into the hot, but no longer boiling, liquid and check that no strands are visible. And allow enough time: under 6 hours in the fridge the panna cotta will not become firm enough to slice.
For this recipe it is 3 sheets per 600 g of liquid – this gives a panna cotta that can be turned out and still stays creamy. If you serve it directly in a glass, you can reduce to 2 sheets: it becomes more delicate then, but can no longer be released from the mold.
Yes, and that is even the best option. It needs at least 6 hours of chilling time; overnight it becomes perfect. It is only turned out just before serving – that way it keeps its lovely shape.
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Related products
Professional leaf gelatine, 150 pieces
Measuring jug 1 liter
Beef leaf gelatin, 10 pieces
Vanille Paste, 25g
Whisk Large 30.5 cm
Silikomart silicone mold hemisphere Ø 7 cm 6 pieces
Flower mix cornflowers & marigolds
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