Скачать или смотреть Panna Cotta (is so easy!)

Recipe ⬇️ or PRINT: https://www.recipetineats.com/panna-c...

There's no reason to fear Panna Cotta! Turning it out is a breeze if you give the moulds a light oil spritz. As for the signature wobble? Just use the right amount of gelatine to liquid ratio. It's not hard - it's listed in the recipe!

I like shapes that are taller rather than wider (pudding cups, tea cups, small coffee cups) for a taller Panna Cotta, which is why I don't use ramekins. Height looks more impressive than flat disc-shaped blobs!

If you don't plan to un-mould (ie. serving in glasses), you don't need to grease, and you can shorten the fridge time to 4 hours.

Enjoy! - N x

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PANNA COTTA

BLOOM GELATINE:
2 1/2 tsp gelatine powder
1/2 cup full fat milk
PANNA COTTA:
1 cup full fat milk
1 1/2 tsp vanilla bean paste with seeds (or 1 vanilla bean pod - see note)
1/4 cup caster sugar (superfine sugar)
Pinch of salt
1 1/4 cups heavy or thickened cream, or whipping cream (un-whipped)
Oil spray, neutral flavour (eg canola)
DECORATING:
Raspberry coulis (recipe below), chopped pistachios, fresh raspberry, tiny mint sprigs

SUMMARY RECIPE:
1. Bloom gelatine in the 1/2 cup milk, melt, add milk, sugar, vanilla, salt. Warm milk, take off stove, leave 10 min to infuse. Stir in cream, pour into jug, fridge 1 hr, stir twice.
2. Pour into lightly oiled moulds, fridge 6 hrs. Run tip of knife around edge, cover with plate, invert with a firm shake (use brief warm water plunge only if needed, I don’t). Decorate!

FULL RECIPE
1. Put the 1/2 cup milk in a small saucepan. Sprinkle gelatine across surface, mix in, leave for 5 minutes to bloom (will go lumpy). Melt on medium low, once smooth, add milk, vanilla, sugar and salt. Once milk is warm and sugar is dissolved (do not let it boil, just warm enough so sugar dissolves), remove from heat. Leave 10 minutes to infuse with vanilla flavour. Stir in cream.
2. Pour into a clear jug or bowl, refrigerate 1 hour, stirring at the 30 minute and 45 minute mark, scraping sides well (to ensure it doesn’t set). The mixture should have thickened enough to suspend the vanilla seeds (stir then check underside of jug), also safeguard against cream splitting.
3. Lightly spray moulds with oil, wipe off excess. Mix well to disperse vanilla seeds, fill moulds with mixture (if there are signs of small lumps, strain). Fridge 6 hours to set.
4. Run tip of knife around edge, invert onto plate (give it an assertive shake – see video!). If needed, briefly dip in warm water but be VERY careful not to melt Panna Cotta, especially with thin wall metal moulds).
5. Top with raspberry coulis, chopped pistachios, fresh raspberry and mint sprig. Serve!

RASPBERRY COULIS – 250g/8oz frozen or fresh raspberries, 3 tbsp white sugar. Put on stove on medium, once it starts simmering, simmer 5 min, mashing with fork as raspberries begin to break down. Blitz with stick blender, strain in fine sieve. Cool completely (thickens as it cools).

Vanilla bean pod – split, scrape out seeds, put into milk along with used vanilla pod. Infuse 30 min instead of 10. When chilling to thicken to suspend seeds, check well to ensure mixture is thick enough (stir, wait 15 sec, check underside to see if seeds settle, if they do, chill longer). Seeds from pods tend to sink more than vanilla bean paste.