Monday, September 24, 2012

La Panna Cotta



Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together creammilk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berriescaramelchocolate sauce or fruit coulis.










La Panna Cotta "light"


Ingredients (for 4 persons):
300 ml – 10 oz. heavy cream
100 ml – 3.5 oz. milk
80 gms – 2.7 oz. sugar
3 sheets (6 gms – 0.2 oz.) of gelatine or 2 tablespoons of gelatine powder
1 tsp of vanilla extract.
200 gm strawberries or whatever berries you prefer. 



Instructions:

  • Put the milk, cream, sugar and vanilla in a pot and heat it on the medium high heat.
  • Stir gently until the sugar dissolves.
  •   Put the gelatine sheets ( or powder as mine) in cold water for 10 minutes then put them in the hot cream mixture and stir well to dissolve. 
  •  Wet 4 ramikens with water (this will help release the panna cotta when you are ready to serve them) or you can use silicone molds "best". 
  •  Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
  • Top it with your berries and ENJOY!
La Panna Cotta "Light"

Ingredienti:
 3 cl di panna fresca

100 ml di latte intero
80 gm di zucchero semolato
3 foglie di gelatina o 2 cucchiai di gelatina in polvere.
Una bustina di vanillina
200 gm di fragole, lamponi o more.

Come si fa:

  • Mettete a bagno i fogli di colla di pesce in acqua fredda.
  • In una casseruola versate la panna, il latte e lo zucchero ,

    scaldate a fuoco molto basso ma non fate bollire.
  • Ritirate dal fuoco e immergetevi i fogli di colla di pesce sgocciolati e strizzati.
  •  ponete sul fuoco e, a fiamma bassa, sempre mescolando, portate a bollore.
     Ritirate immediatamente dal fuoco.  
  • Bagnate con acqua ghiacciata uno stampo a cassetta, sgocciolatelo e riempitelo con il composto (io ho utilizzato lo stampo di silicone). Tenetela  in frigorifero per 4/5ore .
  •  Sformate la panna cotta sul piatto da portata e servite. 






4 comments:

Ola AbdelMonem said...

CHAPEAU! A PIECE OF ART!
Ola

Noha Issa said...

Molto bella Nesrine.. Bravoo bravooo

Paolo said...

Great post, wonderful pictures! I really like a good panna cotta, ever since it became super-popular during the '90s, in Italy. I have to find a vegetarian gelatin.

Nesrine Gamal said...

grazie paolo

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