After tasted the Panna Cotta from Le Midi, I like what I saw and tasted. I wanted to learn to make it and googled on internet.
Panna cotta is an Italian dessert which means “cooked cream”.
- 180 ml low fat milk
- 7 g unflavored gelatin
- 500 ml heavy cream
- 100 g white sugar
- 8 ml vanilla extract
- Pour milk into a small bowl and stir in gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar and set over medium heat. Stirring constantly.
- Bring to a full boil, watching carefully, as the cream will quickly rise to the top of pan.
- Pour the gelatin and milk into the cream, stirring until completely dissolved.
- Cook for one minute, stirring constantly. Remove from heat.
- Stir in the vanilla
- Pour into individual ramekin dishes.
- Cool the ramekins uncovered at room temperature.
- When cool, cover with plastic wrap.
- Refrigerate for at least 4 hours to let it set, but preferably overnight before serving.
- To remove panna cotta from the glass ramekins, dipped them into warm water for a few seconds. Ran a knife around the edge and turn them upside down on the plate.
Recommend to serve with warm hot fudge or caramel sauce. Alternatively, goes very well with fruit coulis i.e. passion fruit or berry to balance the sweetness.
Top with fresh berries i.e. strawberries, raspberries, blackberries, etc. Decorate with mint leaves.
You may replace the vanilla extract with lemon, orange, almond extract, etc. If having difficulty to get the Panna Cotta out of the dishes, try a silicone muffin pan. Keeps well for several days in the refrigerator.
It tastes just like the panna cotta that we had at Le Midi. So were Hubby and Jared. This will be a good alternative to Tiramisu if the boys requested for it … much simple resipe and easier to make.