Panna cotta

Panna cotta.jpg

Panna cotta is an Italian classic, so simple, straight and quick that it’s worth it making it!
It’s even one of my favourite dessert and as it is so difficult to find it well made in restaurants, I always prefer making it myself, at home.
It’s normally accompanied with red berries or chocolate, but this time I’ve tried a suggestion from Donna Hay: caramelized grapefruit.

For the panna cotta
600 ml of double cream
2,5 sheets of gelatin
20 g of vergeoise brune
50 g of sugar
5 cardamom pods
2 thin slices of lemon zest

Soak in cold water the gelatin sheets.
Bring to the boil the rest of the ingredients. take away from the fire, cover and let it infuse for 10 minutes.
Throw away cardamom pods and lemon zest, add the drained gelatin, stir.
Divide in 5 glasses or ramequines. Chill for four hours.

For the grapefruit
1 grapefruit
2 tablespoons of brown sugar

Cut all peel and pith from each grapefruit. Cut between membranes, releasing segments.
Add them to a pan with he sugar. Let it caramelize over high heat. Spoon it over the panna cotta and chill for another two hours.

Pannacotta.jpg

9 Comments

  1. Patricia Scarpin

    Piperita, this is delicious!

    And what a coincidence, I came back from the supermarket with some grapefruit – it was the first time I saw them here!

    Maybe it’s a sign. 😉

  2. Monika Korngut

    I have never made Panacotta, I tried ordering it many times in restaurants but they are always sold out. This looks delicious.

  3. Daziano

    Hi! Love your blog.

    When you say “sheets of gelatin”, is that the same thing as colla di pesce? And where do you find that?
    I’ve tried powdered gelatin but it’s not the same thing.

    Thank you! Grazie!

  4. Piperita

    @Daziano: I’ve used colla di pesce and I find it in supermarket here in Italy, where you can’t find powdered gelatin… I personally never used it, sorry, for not being helpful!!!

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