Panna Cotta, which means ‘cooked cream’, originates from Italy and is a lighter, more jelly-like and less sweeter version of its denser cousin – the mousse. The most authentic form of Panna Cotta is the original vanilla flavour, cooked simply with cream, milk, sugar and vanilla seeds.
Nowadays, there are multifarious flavours of Panna Cotta, ranging from fruity ones (mango, orange and berries), to chocolatey ones, and not forgetting exotic ones such as spiced, or even ‘chillied’, flavours.
This recipe uses the original Italian flavour which is also the simplest, most hassle-free way to enjoy a cup of delight on a hot (near) summer day.
Ingredients (Panna Cotta):
- Unflavoured gelatine powder: 6 tsp
- Cold water: 6 tbsp
- Non-fat milk: 2 cups (400 ml)
- Double cream: 2 cups (400 ml)
- Caster sugar: 1/3 cup
- Vanilla pod: 2
- Add gelatine into cold water. Leave to bloom for 10 min.
- Simmer milk, cream, sugar and vanilla pod (both deseeded seeds and pods) in a saucepan.
- Stir continuously over low heat for 3 min, till sugar is dissolved.
- Add in gelatine mixture. Stir for 3 min till gelatine is dissolved.
- Remove vanilla pods. Strain mixture to remove any remaining lumps from the seeds.
- Pour equal amounts into 8 ramekins, wine or dessert glasses.
- Leave to chill overnight in fridge.
Ingredients (White Wine Syrup):
- Pomegranate juice: 1 cup
- White wine (Muscato): 1 cup
- Pomegranate: 2, seeds removed and chilled
- Simmer juice and wine in a saucepan.
- Stir continuously over low heat till syrup is reduced and a bit thickened.
- Chill in fridge overnight.
- Scoop 2 tbsp on top of chilled Panna Cotta. Sprinkle with pomegranate seeds to serve.
- Roll the pomegranate fruits on the counter top before slicing it into half (horizontally across). This helps to loosen the seeds, which makes de-seeding them much easier.
- To create the diagonal effect in the wine glass (1st picture above): Place the wine glasses diagonally in an egg tray or a deep bowl. Secure them and place them in the fridge first before pouring in the mixture.
- Add gelatine powder into the white wine syrup mixture to create another jellied layer on top of the Panna Cotta. This would take longer to prepare as the Panna Cotta has to set first before it can be added and this new layer has to be chilled again for another 4 hours before serving.
8 wine glasses