A classic of Italian cuisine, this dessert is the perfect ending to any occasion. Served with jam, fresh fruit, chocolate, or caramel, panna cotta is one of Italy's most popular desserts.
Just a few simple steps and your dessert will be ready to enjoy.
Ingredients (for 4 servings)
- 500 ml fresh liquid cream
- 90 g Sugar
- 6 g isinglass
- 1 sachet vanilla
For the caramel
- 150 g Sugar
- 150 g water
Classic Preparation
Start by soaking the gelatin sheets in cold water. Meanwhile, in a saucepan, combine the sugar, vanilla, and fresh cream. Turn on the heat and begin stirring, taking care not to let the cream boil. Once the sugar has dissolved, turn off the heat and add the drained and squeezed gelatin sheets; continue stirring until the mixture is smooth. Then pour the mixture into individual molds and let it rest in the refrigerator for 6 hours.
A few minutes before serving, prepare the caramel sauce... Use a kitchen thermometer to check the temperature.
Pour the sugar and water into a double-bottomed steel saucepan and heat the syrup over low heat; as soon as the sugar has completely dissolved and small bubbles begin to form, the caramel will begin to color. At 160°C (320°F), you'll get a blond caramel; at 180°C (350°F), a brown caramel.
We recommend not exceeding this temperature to avoid burning the caramel.
Garnish your dessert with hot caramel!
Preparation with Thermomix
Ingredients (for 8 servings)
- 750 ml cream (or fresh cream)
- 15 g isinglass
- 80 g Sugar
- 1 sachet vanilla
- caramel to taste
Pour the 80 g sugar into the Thermomix and blend for 10 seconds at maximum speed to obtain powdered sugar.
Add the cream (or alternatively the fresh cream) and bring to the boil at 80° on speed 4 for 8 minutes.
After the indicated time, add the gelatine—previously softened in cold water and drained—and blend on speed 3 for just under 2 minutes.
Pour the mixture into individual molds (or glass jars, if preferred) and refrigerate for 6 hours.
Before serving, garnish with caramel.
