Panna Cotta (Vanilla Cream Pudding with Berry Sauce)
Local name: Panna cotta
In short: A silky vanilla cream pudding that wobbles on the plate, served with a quick berry sauce. Few ingredients and a few hours of chilling. It takes about 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 10 min
- Resting
- 6 h
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 335 kcal
Panna cotta means cooked cream, and that is nearly all it is: cream and milk warmed with sugar and vanilla, set with a little gelatin and chilled until it just holds its shape. It comes from Piedmont and is now served all over Italy. The key is restraint with the gelatin, which should leave the pudding trembling rather than rubbery. A tart berry sauce balances the richness.
Instructions
- Soak the gelatin sheets in a bowl of cold water for 5 minutes until soft. If using powder, sprinkle it over 3 tablespoons of the milk and leave for 5 minutes.
- Put the cream, remaining milk, sugar, vanilla seeds and pod, and salt in a saucepan. Heat gently, stirring, until steaming and the sugar has dissolved. Do not let it boil.
- Take the pan off the heat. Squeeze the water from the gelatin sheets, or use the softened powder with its milk, and stir into the hot cream until completely dissolved. Remove the vanilla pod.
- Strain the mixture into a jug, then divide it among six lightly oiled ramekins or glasses. Cool to room temperature, then cover and refrigerate for at least 6 hours, until set.
- For the sauce, simmer the berries, sugar and lemon juice for 5 minutes until the berries have burst and the juices are syrupy. Cool.
- To unmold, dip each ramekin briefly in hot water, run a knife around the edge and turn the pudding out onto a plate. Serve with the berry sauce.
Tips
- Use the gelatin exactly as measured, because too much makes a stiff, rubbery pudding. The panna cotta should wobble when you shake the plate.
- For a vegetarian version, use 3/4 tsp agar powder, boiled in the cream mixture for 2 minutes. The texture will be firmer.
Questions and answers
Can I make panna cotta ahead of time?
Yes. It keeps for up to 3 days covered in the fridge. Make the berry sauce and unmold the puddings just before serving.
Can I make panna cotta without gelatin?
Agar powder works as a vegetarian substitute, at about 3/4 teaspoon for this recipe. It sets firmer and more brittle than gelatin, so expect a different texture.
Why is my panna cotta not setting?
There may not be enough gelatin, or it was not fully dissolved. Add it to hot, not boiling, cream, stir until clear, and chill for at least 6 hours.
How long does it take to make Panna Cotta (Vanilla Cream Pudding with Berry Sauce)?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Panna Cotta (Vanilla Cream Pudding with Berry Sauce)?
About 335 kcal per serving, with 4 g of protein, 21 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 21 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
