What is panna cotta?
Panna cotta is a traditional Italian dessert that originated in the northern regions of Italy, particularly in Piedmont and Lombardy. The name “panna cotta” means “cooked cream” in Italian, which accurately describes its main ingredients and preparation method.
Generally, panna cotta is made by simmering cream, milk, sugar, and vanilla together under low heat. Gelatin is then added in the mixture to set the panna cotta and give its a silky smooth texture. The mixture is poured into individual molds or serving glasses and refrigerated until it solidifies.
Panna cotta is usually served chilled and can be enjoyed on its own or accompanied by various toppings and sauces. Common toppings include fresh berries, fruit compotes, caramel sauce, chocolate ganache, or a drizzle of honey.
While the classic version of panna cotta uses cream as the main ingredient, variations can be made with different types of milk, such as almond milk or coconut milk, for those who prefer dairy-free options. Additionally, flavorings like coffee, chocolate, citrus zest, or other extracts can be used to create different variations of this versatile dessert.
Passion fruit panna cotta
Passion fruit panna cotta is a special variations with a tropical twist of tangy and sweet flavor from passion fruit. The dessert consists of a silky smooth custard-like mixture made from whipping cream, sugar, gelatin, and vanilla. Once set, it is topped with a luscious layer of passion fruit coulis, made from fresh passion fruit pulp and sugar, which adds a burst of tropical fruity flavors to the delicate creaminess of the dessert.
Let’s start to make 10 servings following the recipe below.
Panna cotta, Italian original style
- 4 cup (1L) whipping cream
- 0.6 oz (17g) gelatin
- 3/4 cup (150g) sugar
- 1 tsp. (5ml) vanilla
Passion fruit sauce
- 4 fresh passion fruits
- 3/4 cup (200ml) water
- 1/2 cup (100g) sugar
- 1 tsp. (5g) cornstarch (optional)
- First, soak a gelatin leaf in water for 10 minutes.
- Pour all of the whipping cream into a pot and heat it over medium heat. Be careful not to overheat it or let it boil. Add the sugar, vanilla and soaked gelatin leaf to the pot, and stir constantly until everything is completely dissolved.
- Allow the mixture to rest and cool down a bit before pouring it into glasses or molds. Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, but preferably overnight. The panna cotta should be firm to the touch but still jiggle slightly when moved.
- While waiting for the mixture to cool down, start making the passion fruit coulis. Cut the passion fruit in half and scoop out the pulp. Pour the pulp through a fine sieve and use a spoon to remove any seeds or pulp bits and extract all the juice.
- In a small pot or saucepan, combine the passion fruit juice with water and sugar. Heat the mixture over medium heat. If you prefer a thicker passion fruit coulis, dissolve 1 tsp. (5g) of cornstarch in a little water and add it to the mixture.
- Never let your mixture overheated
- The amount of sugar can be adjusted following your taste.
Nutrition Information:Yield: 10 Serving Size: 100g
Amount Per Serving: Calories: 250Total Fat: 30gSaturated Fat: 15gTrans Fat: 7gCarbohydrates: 15gSugar: 13gProtein: 2g
It’s fair to say that passion fruit panna cotta is a refreshing and elegant dessert that is perfect for special occasions or as a treat any time of the year.
Don’t forget to refer other dessert option here.