Panna Cotta is one of the most loved Italian desserts, it originates from Piedmont, north Italy. The recipe started to appear in cooking books only in 1960, as before was referred as “Latte Inglese” (English Milk).
I will show you how easy it is to make Italian Panna Cotta recipe, which is an easy and simple way to have an impressive dessert for a special occasion or when the whole family gets together. Prepare it the night before and let it set overnight, on the day simply turn it upside down, add some garnish and serve!
What is panna cotta made off?
Panna cotta is made with cream and milk, sweetened with sugar and set with gelatin. You can flavour this dessert with fresh or preserved fruits, nuts, chocolate or coffee… the list is endless!
We do not eat dessert often, but when we do I prefer them home – made! Another dessert you might enjoy is my traditional Tiramisu!
What does Panna Cotta mean?
Panna cotta means cooked cream. This refers to the heating up of the cream in the first stage of the recipe.
Perfect Italian Panna Cotta Recipe
First things first, place the gelatin sheets in cold water to soften. Then pour the milk and the cream in a saucepan. Add the sugar and place on the heat steering until the sugar has dissolved. Do not boil!
Use the kitchen thermometer and once the sweet cream has reached 60 C (140 F) remove from the heat. Squeeze the gelatin sheets removing as much water as possible, then add to the hot cream steering until the gelatin is completely dissolved.
Don’t forget the most important part! Add the Frangelico and pour in the moulds. Let it cool for a wile before storing in the fridge. It will take about 6 hours to set.
Why is gelatin called Colla di pesce in Italian?
In Italian gelatin is called “Colla di pesce” which means fish glue. This is since originally was used isinglass, a substance obtained from dried fish bladder as sticking agent, so the name remains.
How long can I keep panna cotta in the fridge?
Ideally not longer then 3 days. Keep covered as otherwise the cream will dry out and turn yellowish.
Can I put panna cotta in the freezer to set?
Placing the panna cotta in the freezer to set is a shortcut, it works in speeding up the cooling down process, but if kept too long it will create ice crystals which will split the cream
How to make a crunchy Hazelnut Praline?
Place the sugar and the water in a small saucepan, place on a gentle heat. After a few minutes the water will start to bauble up and evaporate, while the sugar will start to caramelize.
DO NOT STEER, just shake the pan in order to even out the cooking of the sugar.
Once the caramel has reached a dark oak colour place the hazelnuts inside and steer in order to coat them evenly, then pour on a shit of parchment paper and let it cool. Please pay extra attention during this stage as the caramel is very hot!
Serving the Italian Panna Cotta:
Dip the panna cotta mould in a bowl of hot water for a few seconds before turning in to the serving plate. Then garnish with the cracked praline.
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HINT AND TIPS:
The gelatin ratio is been tested for this recipe; it may vary slightly if opting for other panna cotta flavours.
Pay attention when handling the caramel as it will reach 170c (380F) therefore quite dangerous, use oven gloves and do not touch the metal pan with your bear hands.
Ingredients
- 325 ml Cream
- 125 ml Milk
- 100 g Sugar
- 25 ml Frangelico liquor
- 7 g Gelatine
- 50 g Hazelnuts
- 35 g Caster sugar
- 5 ml Water
Instructions
- Making the Panna Cotta:
- Place the gelatin sheets in cold water to soften
- Pour the milk and the cream in a saucepan, add the sugar and place on the heat steering until the sugar has dissolved. Do not boil!
- Once the sweet cream has reached 60 C (140 F) remove from the heat.
- Squeeze the gelatin sheets removing as much water as possible, then add to the hot cream steering until the gelatin is completely dissolved.
- Add the Frangelico and pour in the moulds. Let it cool to room temperature before storing in the fridge. It will take about 6 hours to set.
- Making the pralines:
- Place the sugar and the water in a small saucepan, place on a gentle heat.
- The water will start to bauble up and evaporate, while the sugar will start to caramelize, do not steer, but just shake the pan in order to even out the cooking of the sugar.
- Once the caramel has reached a dark oak colour place the hazelnuts inside and steer in order to coat them evenly, then pour on a shit of parchment paper and let it cool. Please pay extra attention during this stage as the caramel is very hot!
Notes
HINTS AND TIPS
What is the best way to serve Panna Cotta?
Dip the panna cotta mould in a bowl of hot water for a few seconds before turning in upside down into the serving plate. Then garnish with the cracked praline. The gelatin ratio is been tested for this recipe; it may vary slightly if opting for other panna cotta flavours. Pay attention when handling the caramel as it will reach 170c (380F) therefore quite dangerous. Allergens: DAIRY, NUTS, SULPHATES RECOMMENDED PRODUCTS FOR THIS RECIPE
I hope you enjoyed our dreamy, Italian Panna Cotta recipe! Comment below and let me know your thought! I love cooking at home and creating unforgettable memories at the dinner table.
My daughter loves to help me make Spaghetti alle Bolognese by peeling all the carrots and rolling the risotto rice in breadcrumbs for Suppli al Telefono.
My wife has to ensure we eat healthy and nutritious food by producing a number of side dishes on the dinner table (they will only take 15 minutes to make).
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Excellent value driven article here. Tons of information. Appreciate it.
A stylish and elegant dessert – one of our favourites! We love panna cotta.
You had me at hazelnut! Delicious!
This panna cotta recipe was so easy and the hazelnuts were a perfect addition!
I remember these from my Italian vacations. Such a delicious treat. Love it!
What a beautiful dish! And the flavors sound wonderful.
This look stunning! Having friend over on the weekend and was looking for a nice dessert to finish the night.
This panna cotta looks absolutely divine! I am definitely going to have this.
Dessert Perfection!
Delicious summer recipe. So refreshing.
Great food photos. It looks so good.