Panna Cotta with Fruit Sauce
5 servings
60 minutes
Panna cotta with fruit sauce is an exquisite dessert originating from Northern Italy's Piedmont region. Its delicate texture resembles a creamy cloud that melts in the mouth, leaving a subtle vanilla aroma. This dessert harmoniously pairs with fruit sauce, adding sweet and sour notes that highlight its creamy base. Cherry sauce adds zest and vibrant color, making panna cotta not only delicious but also aesthetically pleasing. It is often served in clear glasses or molds and sometimes garnished with fresh berries and mint leaves. Panna cotta is perfect as a conclusion to a romantic dinner or festive lunch, remaining a symbol of refined Italian cuisine.
1
Pour cream and milk into a small saucepan and add sugar. Cut the vanilla pod in half and scrape out the seeds. Place the pod along with the seeds into the saucepan with the cream.
- Cream 30% fat: 300 ml
- Milk: 100 ml
- Sugar: 60 g
- Vanilla pod: to taste
2
Mix the cream and heat to about 90 degrees over low heat (almost to boiling). Remove the pot from the heat and let the cream sit for about 15 minutes to absorb the vanilla aroma.
3
Remove the pod from the cream. Soak the sheet gelatin in a bowl of cold water for 10 minutes (or according to the manufacturer's instructions).
- Leaf (sheet) gelatine: 8 g
4
Soak the gelatin well, squeeze it out, and add it to the flavored cream. Mix and ensure that the gelatin is completely dissolved. Pour the dessert into molds and refrigerate for 8 hours.
- Leaf (sheet) gelatine: 8 g
- Cream 30% fat: 300 ml
5
Heat the cherries with powdered sugar in a saucepan until the desired sauce is obtained.
- Cherry (sour): 150 g
- Icing sugar: 2 tablespoons
