Skip to content

Beta This app is in Beta Testing

Panna cotta with mini doughnuts and fresh raspberries

No ratings yet
Italy

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

Ingredients 16 ingredients

  1. 1 vanilla pod, split in half lengthways and seeds scraped out
  2. 1 tsp fast-action yeast
  3. 350ml/12fl oz buttermilk
  4. 25g/1oz caster sugar
  5. 2 gelatine leaves, soaked in water for at least five minutes
  6. 25ml/1fl oz vodka
  7. Breadcrumb
  8. 100ml/3½fl oz condensed milk
  9. pinch salt
  10. 250g/9oz strong white flour
  11. 250g/9oz raspberries
  12. 50g/1¾oz caster sugar
  13. vegetable oil, for deep frying
  14. Tea
  15. 300ml/10fl oz double cream
  16. 30g/1oz butter, softened
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% 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

    Nutrients per 100 g of “Raspberries, 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.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • 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. For the panna cotta, chill a jug in the freezer.
  2. Heat the double cream, vanilla pod and seeds and the condensed milk in a saucepan until just boiling. Remove the pan from heat, add the soaked gelatine and buttermilk. Whisk until well combined.
  3. Pass the mixture through a fine sieve into the chilled jug, stir in the vodka.
  4. Place the jug in the fridge to chill, whisking every five minutes until the mixture begins to set. Pour the mixture into dariole moulds or ramekins and chill in the fridge for at least two hours.
  5. For the mini doughnuts, combine the flour, salt, and caster sugar in a large bowl.
  6. Mix in the butter, 150ml/5fl oz water and yeast until the mixture comes together to form a smooth dough. Cover with cling film and set aside in a warm place for about an hour, or until doubled in size.
  7. Divide the dough into 12 equal portions and roll each into a ball.
  8. Line a baking tray with baking parchment and place the dough balls onto it, leaving plenty of room between each ball. Cover with a tea towel and set aside in a warm place to prove for a further 20 minutes.
  9. When the dough has proved, heat the oil in a deep-fat fryer to 150C/320F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  10. Carefully lower the doughnuts into the hot oil in batches and deep-fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
  11. When the excess oil has drained off the doughnuts, place them onto a plate and dust with the remaining caster sugar until completely coated.
  12. To serve, place the raspberries, sugar and 50ml/2fl oz water in a pan and cook for 3-4 minutes. Blend until smooth and pass through a fine sieve.
  13. Remove the panna cotta from the moulds and turn out into the centre of serving plates (briefly dip the base of each mould into a bowl of hot water and gently slide a knife around the edge of each panna cotta to loosen them). Serve with the doughnuts and raspberry sauce.

Plating

Cookware for this recipe

  • Deep fryer or deep pan
  • Saucepan
  • Baking tray
  • Baking dish
  • Mixing bowl
  • Whisk
  • Blender
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: James Martin. From the programme: Saturday Kitchen. Saved from BBC Food, file Recipes/bbcfood-archives/panna_cotta_with_mini_79814.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.