Panna cotta – original Italian Recipe (VIDEO)
Panna cotta is a typical creamy sugary pudding. Panna cotta is simple and very fast to make.
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Hi everyone, and welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be preparing a sweet spoonful known not only throughout Italy but also abroad: Panna Cotta. Let’s look at the ingredients we’ll need
• ¾ cup (150 g) of sugar
• One vanilla pod
• 2 cups (500 ml) of heavy cream
• 3 sheets of gelatine at about this size (0,2 oz-6 g)
Let’s prepare our Panna Cotta.
First of all begin by putting some cold water in a large bowl and completely immerse the gelatine sheets leaving them to soften for about 10 to 15 minutes until they’re completely soft.
I’ve placed the heavy cream into a large pot. Now score the vanilla pod with a knife and add it to the cream along with the sugar. Now mix together and bring the mixture to a slow boil.
Now that the sugar is completely dissolved, remove the vanilla pod and add the softened gelatine. Mix it together until the gelatine has dissolved.
It’s time to pour the Panna Cotta into ramekin moulds and then leave them to rest in the refrigerator for at least 5 to 6 hours. It’s even better to prepare them the night before to chill for the next day.
Our Panna Cotta is ready. To remove the puddings easily, dip the ramekin moulds into hot water for a few seconds before turning the puddings out onto the serving plate. You can dress the Panna Cotta with caramel or with whatever other topping you’d like.
Buon Appetito from Sonia and GialloZafferano and see you next time.
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I'm gonna make this easier since I do this recipe a lot as a base line. For those of us that will likely use Knox gelatin pouches to be consistent with this recipe ratio for this many servings… Use 3/4 of a pouch. Then some people like to dial it up or down a notch. If you go thicker it will be stickier and more cheese like but still very good if you like it. What I started doing to make things much easier is use foil cupcake wrappers and put them in a muffin tin and pot mixture in those. Foil stands up better than paper and about same cost. No mess no tapping no greasing.
In the video sugar written 50gr…down the video 150!!!!
why she didnt add milf?
this is great, the Hungarian lady was good at cooking
How do you always make everything look so easy lol!
Nise
look great!! thank sonia from California
why u want to eat me don't do this I've got a family a son and two daughters
In the original video she says the 3 sheets of gelatine weigh a total of 6 grams
Thanks for clarifying! Will def try it this weekend. I like my panna cotta with Nutella! 🙂
No, it's 6 grams total!
Thanks so much for responding! It's 6 gram per sheet so total 18 grams, correct? Sorry, just want to make sure I understand.
0,2 oz = 6 g
Hi there. How many grams of powdered gelatine should I use? I don't think there is reference to the weight of the gelatine sheets above? Thank you!
Whipped topping is not a substitute for heavy cream! Can't you find heavy whipping cream? otherwise try with milk
You didn't use enough gelatin, I think!
1 tsp of vanilla extract or vanilla powder
Yes, you can replace the vanilla pod with 1 tsp of vanilla extract
Powdered gelatine is fine, use the same weight