Panacotta
4 servings
600 minutes
Panna cotta is a delicate Italian dessert that originated in the northern regions of Italy, especially Piedmont. Its silky texture and refined taste have made it a favorite treat worldwide. In this recipe, panna cotta takes on a light berry tartness, creating a perfect balance between sweetness and freshness. The gentle dairy base combined with the caramel note of cane sugar gives the dessert depth of flavor, while the berries add a vibrant hue and aroma. Panna cotta is perfect for finishing a dinner; it can be served as a standalone dish or garnished with berry sauce, nuts, or fresh fruits. The chilled consistency makes this dessert especially refreshing in warm weather.
1
Blend 2 cups of frozen berries with 2 tablespoons of sugar.
- Frozen berries: 2 glasss
- Cane sugar: 0.8 glass
2
Divide into molds and place in the freezer for a few hours.
3
Pour 2 teaspoons of gelatin into 2 tablespoons of water.
- Gelatin: 2 teaspoons
- Water: 2 tablespoons
4
Mix 2 cups of milk with half a cup of sugar.
- Skimmed milk: 2 glasss
- Cane sugar: 0.8 glass
5
Bring to a boil, let it sit, add gelatin.
- Gelatin: 2 teaspoons
6
Cool it down and add to the berries.
- Frozen berries: 2 glasss
7
Leave it in the cold overnight.
