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Panna Cotta

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 1 vanilla
  2. Almond
  3. 2 teaspoons agar
  4. 3 cups cream
  5. 1/2 cup sugar
  6. Water
  7. Cut
  8. 1 cup of the cream
  9. 1 teaspoon vanilla extract
  10. 11/2 cups buttermilk
  11. 11/2 cups half-and-half
  12. Cinnamon

Possible health benefits

General information, not medical advice.

  1. Almond High in biotin · High in potassium · High in calcium · +7

    High in biotin · 57 µg per 100 g, 114% of the reference intake per 100 g

    • Biotin contributes to normal energy-yielding metabolism.
    • Biotin contributes to normal functioning of the nervous system.
    • Biotin contributes to normal macronutrient metabolism.
    4 more authorised claims
    • Biotin contributes to normal psychological function.
    • Biotin contributes to the maintenance of normal hair.
    • Biotin contributes to the maintenance of normal mucous membranes.
    • Biotin contributes to the maintenance of normal skin.

    Biotin is a B-vitamin found in many foods. Biotin helps turn the carbohydrates, fats, and proteins in the food you eat into the energy you need. NIH fact sheet

    High in potassium · 733 mg per 100 g, 37% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in calcium · 254 mg per 100 g, 32% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    High in phosphorus · 503 mg per 100 g, 72% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in magnesium · 258 mg per 100 g, 69% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    High in copper · 0.9 mg per 100 g, 91% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 2.1 mg per 100 g, 108% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of niacin · 3.8 mg per 100 g, 24% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    Source of iron · 3.7 mg per 100 g, 27% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of zinc · 2.9 mg per 100 g, 29% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Nuts, almonds, whole, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The Italian custard, thickened with gelatin and flavored with vanilla.
  2. Pure silk;
  3. I like the buttermilk variation best.
  4. Lovely with a fruit purée (see page 923).
  5. 3 cups cream or 11/2 cups cream and 11/2 cups half-and-half, preferably not ultra-pasteurized One 1/4-ounce package unflavored gelatin 1 vanilla bean or 1 teaspoon vanilla extract, or to taste 1/2 cup sugar Put 1 cup of the cream in a medium saucepan and sprinkle the gelatin over it;
  6. let sit for 5 minutes.
  7. Turn the heat to low and cook, stirring, until the gelatin dissolves completely, 3 to 5 minutes.
  8. Cut the vanilla bean in half lengthwise.
  9. Scrape out the seeds with a sharp knife;
  10. add both seeds and pod to the pot, along with the sugar and the remaining cream.
  11. Cook over medium heat, stirring, just until steam rises from the pot, 3 to 5 minutes.
  12. Turn off the heat, cover, and let steep for 15 to 30 minutes.
  13. (If you’re using vanilla extract, add the cream and sugar to the gelatin mixture and heat gently, stirring, just until the sugar dissolves;
  14. add the vanilla and proceed.) Remove the vanilla pod and pour the mixture into 4 large or 6 small custard cups.
  15. Chill until set, about 4 hours.
  16. Serve in the cups or dip the cups in hot water for about 10 seconds each, then invert onto plates.
  17. Serve within 24 hours.
  18. Buttermilk Panna Cotta.
  19. Substitute 11/2 cups buttermilk for half the cream.
  20. Use all the buttermilk in Step 1.
  21. Proceed with the recipe.
  22. Almond “Panna” Cotta.
  23. Almond milk replaces the cream: Substitute almond milk for the cream, almond extract for the vanilla, and 2 teaspoons agar for the gelatin if you like.
  24. In Step 2, use the directions for the vanilla extract.
  25. Proceed with the recipe.
  26. Tembleque.
  27. A Caribbean dessert made with coconut milk: Substitute coconut milk for the cream.
  28. Dissolve the gelatin in 1/2 cup coconut milk (to make your own, see page 389), as directed in Step 1, combine it with the remainder of the coconut milk, and skip to Step 3.
  29. Garnish the unmolded custards with a dusting of ground cinnamon just before serving.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Spatula
Source not stated by archive.org
Credit

From How to Cook Everything, printed page 949, digitised by the Internet Archive: https://archive.org/details/mark_bittman_how_to_cook_everything_1998

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.