Panna Cotta
Ingredients
- 500 ml fresh heavy cream
- 60 g granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 8 g gelatin sheets (4 sheets)
- 250 g fresh raspberries, for the sauce
- 60 g granulated sugar, for the sauce
- Juice of 1 lemon
Panna cotta embodies the Piedmontese approach to dessert: the fewest ingredients of the best quality. Fresh cream is warmed gently with sugar and the seeds and pod of a vanilla bean, never boiled, and softened gelatin sheets are whisked in — 8 g for half a litre, enough to set the cream so it holds its shape while staying wobbly and tender. The mixture is poured into glasses (tilted in a bowl if you want a slanted set) and chilled for at least six hours. A sauce of blended raspberries, sugar and lemon, briefly warmed and strained, is spooned over just before serving.
Method
Soak the gelatin sheets in cold water for 5-10 minutes. Pour the cream into a saucepan.
Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod. Add the sugar, stir, and heat gently for 10-15 minutes without letting it boil. Remove the pod.
Pour the hot cream into a bowl, squeeze the gelatin dry and whisk it into the cream until completely dissolved.
Rinse four glasses with cold water, drain, and if you like prop them at an angle in a bowl. Pour in the panna cotta, cool to room temperature, cover and refrigerate for at least 6 hours.
For the sauce, blend the raspberries with the sugar and lemon juice until smooth, strain, and warm over a very low heat for about 5 minutes until the sugar dissolves. Chill.
Just before serving, spoon the raspberry sauce over the panna cotta and garnish with whole raspberries.
