Panna Cotta Recipe Gordon Ramsay

Panna cotta is one of the best known and most appreciated spoon desserts not only in United States, but also abroad, for the simplicity of its preparation, its particularly delicate taste and the elegant way in which it is served, which make it a dessert of perfect end of meal.

Panna cotta is the ideal spoon dessert for every season thanks to the infinite variety of accompanying sauces: caramel, melted chocolate, or fresh seasonal fruit!

Ingredients

  • Fresh liquid cream 500 ml
  • Vanilla bean 1
  • Gelatin in sheets 8 g
  • Sugar 80 g

How to make Panna Cotta

First of all, dip and soak the gelatine leaves in cold water for 10-15 minutes. Cut the vanilla pod lengthwise to extract the seeds by scraping with the tip of a knife.

Put the liquid cream in a saucepan, then pour the sugar flavored with vanilla seeds and also insert the pod; heat everything over low heat, but without boiling; turn off the heat , when the cream comes to a boil, and remove the pod with a kitchen tongs.

When the gelatine is softened, drain it without squeezing excessively, and then dip it into the saucepan with the hot cream. Stir with a wooden spoon or a hand whisk until the gelatin has dissolved completely; there must be no lumps. At this point, take 4 molds with a capacity of 150 ml and pour the panna cotta with a ladle.

Once the molds are filled, put the panna cotta in the refrigerator to harden for at least 5 hours. Once firmed, before serving and to better unmold it, immerse each mold for a few moments in boiling water then turn out the panna cotta immediately on each serving dish: serve your natural panna cotta, with caramel, with melted chocolate, or with a fruit.

Notes

You can store panna cotta in the fridge for 3-4 days at most, well covered with cling film, or in an airtight container.

To flavor the panna cotta cotta you can also use the seeds of the vanilla pod or, if you prefer citrus notes, you can also use the lemon zest.

Panna Cotta Recipe Gordon Ramsay
Print Recipe

Panna Cotta Recipe Gordon Ramsay

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dessert
Cuisine: American
Servings: 4 people
Author: Rehan

Ingredients

  • Fresh liquid cream 500 ml
  • Vanilla bean 1
  • Gelatin in sheets 8 g
  • Sugar 80 g

Instructions

  • First of all, dip and soak the gelatine leaves in cold water for 10-15 minutes. Cut the vanilla pod lengthwise to extract the seeds by scraping with the tip of a knife.
  • Put the liquid cream in a saucepan, then pour the sugar flavored with vanilla seeds and also insert the pod; heat everything over low heat, but without boiling; turn off the heat , when the cream comes to a boil, and remove the pod with a kitchen tongs.
  • When the gelatine is softened, drain it without squeezing excessively, and then dip it into the saucepan with the hot cream. Stir with awooden spoon or a hand whisk until the gelatin has dissolved completely; there must be no lumps. At this point, take 4 molds with a capacity of 150 ml and pour the panna cotta with a ladle.
  • Once the molds are filled, put the panna cotta in the refrigerator to harden for at least 5 hours. Once firmed, before serving and tobetter unmold it, immerse each mold for a few moments in boiling water then turn out the panna cotta immediately on each serving dish: serve your natural panna cotta, with caramel, with melted chocolate, or with a fruit.

Video

Notes

You can store panna cotta in the fridge for 3-4 days at most, well covered with cling film, or in an airtight container.
To flavor the panna cotta cotta you can also use the seeds of the vanilla pod or, if you prefer citrus notes, you can also use the lemon zest.

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