Panna cotta (from Italian cooked cream) is the simplest of desserts made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set - which is served with berries, caramel/chocolate sauce, fruit, etc.
Nowadays, panna cotta is almost invariably made with gelatin, which gives it a smooth texture and melt in your mouth. But you can create a wide range of taste and richness depends on the type of dairy used.
|Sweet and Fresh Strawberries|
Place the gelatine leaves into the bowl with cold water. Leave for a couple of minutes to soften. When soft, remove them from the water and put into the pan of cream. Mix together until the gelatine dissolves.
Place the pan on a medium heat and allow to warm while continuously stirring. Don't bring it to a boil. When it reaches a simmer, remove from the heat.
Then prepare a container with cold water (may be added with ice cubes), to cool the dough that had been cooked. Stir until the dough is cool enough.
There are so many reasons to love this dessert. I love a moment of dipping a spoon into a creamy pot of panna cotta, swirling a sauce of chocolate and strawberries on top.
As I know, panna cotta is always gluten-free! If you are looking for a dessert to expand your gluten-free dessert repertoire, then panna cotta should be on your list. As long as your dairy, gelatine, and flavoring are gluten-free, you are good to go. Cheers!
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