Panna Cotta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- sliced summer fruit, peaches, nectarines, mangoes, etc
- 1/2 cup sugar
- 20 fluid ounces cream
- 1 teaspoon vanilla
- 4 teaspoons gelatin
- 1/2 cup hot water
- Dip
- 1/2 cup milk
Contains
Milk
Read from the ingredients, not verified. Check labels.
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
Chef Wood
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- Place the sugar, cream and milk in a medium saucepan. Heat on low until sugar dissolves (do not allow to boil). Remove from heat and stir in vanilla. Sprinkle the gelatin over the hot water and whisk with a fork until it dissolves. Pour into the hot cream and stir to combine. Strain through a fine sieve into a jug. Pour mixture into 6 half-cup capacity moulds. If you don't have moulds you can use tea-cups. Cover loosely with plastic wrap and refrigerate for several hours or until firm. To unmould, gently ease the mixture away from the sides of the mould with wet fingers. Dip each mould into warm water then invert onto a plate. Remove the mould and serve panna cotta with sliced summer fruit. Keeps 2-3 days. Do not freeze.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve
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Measuring jug