Panna Cotta


Panna Cotta is an italian cream that it is served cold and in general it goes with fruits: as a sauce or toppings. The good thing about Panna Cotta is that it could be prepared up to 20 days in advanced and the combination are plenty.

Panna Cotta





Makes: 24 shot glasses of 2oz 
         Prep Time:         Cook Time:

  • 5 gr Gelatin, nonflavored
  • 25 ml Water
  • 455 gr Heavy Cream
  • 170 gr Sugar
  • 425 gr Buttermilk
  • Raspberrie Coulis
    • 247 gr Raspberry pulp
    • 63 gr de Sugar
    • 10 gr Lemon Juice
    • 3 gr Gelatin, nonflavored
    • 15 gr Water

    1. Panna Cotta: Bloom the gelatin in cold water. Pour the gelatin into the water as you mix it with a fork.
    2. Combine the heavy cream with the sugar in a medium pot. Cook in middle-high heat until the sugar dissolves, make sure that the cream does not boil. Remove from the heat.
    3. Add the gelatin to the cream and mix continuously until the gelatin has disolve. Add the buttermilk and mix well.
    4. Using a pitcher, pour the panna cotta into the glasses. Cover and refrigerate at least for 4 hours before puring the Raspberry coulis on top.
    5. Raspberry Coulis: Process the raspberries in a blender or food processor. Once you have the pulp place it in a strainer to remove the seeds.
    6. Bloom the gelatin in cold water. Pour the gelatin into the water as you mix it with a fork.
    7. Place the raspberry pulp, sugar, and lemon on a small pot and cook over medium-low heat until the sugar dissolves. Remove from the heat, add the gelatin as you mix it. Let the mixture cool down to room temperature. Using a pitcher pour it over the panna cotta. Cover and place it in the refrigerator.

    Notes: The raspberries could be replace by strawberries, blueberries or blackberries. The buttermilk could be replace by milk, heavy cream, or coconut cream/ milk. You could add 1 teaspoon of lemon juice to the first step of the panna cotta and obtain a lemon panna cotta.

Romina Naparstek