«Panna cotta», literally «baked cream», is made by dissolving unflavored gelatin into heavy cream, sweetened with sugar, and scented with vanilla.
This dessert originated in the Northwest of Italy and is now found in many Italian restaurants around the world. Some versions of «panna cotta» include flavorings like espresso, fruit purées, or liqueurs, but the classic one is served with a caramelized sugar topping. This version comes from the favorite recipes of one of the most well-known cardiovascular surgeons in Torino, but this is no prescription to eat as much as you want of this rich but delicious dessert.
2 cups | whipping cream 35% | 500 mL | |
1/2 cup | sugar | 90 g | |
1/2 tsp | vanilla extract | 2.5 mL | |
2 tsp | gelatin | 4 g | |
6 servings | Microwaved Caramel |
Pay attention when measuring the gelatin amount because it is critical: if it is not enough, the "panna cotta" will not set, if it is too much, the texture will be rubbery.
These desserts can be kept up to 7 days in the refrigerator.
per 1 serving (100 g)
Amount % Daily Value |
Calories 400 |
Fat 29 g 45 % |
Saturated
18.2 g
91 % |
Cholesterol 110 mg |
Sodium 30 mg 1 % |
Carbohydrate 35 g 12 % |
Fibre 0 g 0 % |
Sugars 33 g |
Net Carbs 35 g |
Protein 2 g |
Vitamin A 32 % |
Vitamin C 2 % |
Calcium 5 % |
Iron 0 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Fats | 6 |
Other Foods | 2 |
Nice textured dessert, different from creme caramel due to gelatin; I used half whipping cream and 5% cream because that is all I had and I noticed the custard part was two-toned in colour...I don't think it affected the taste though.