Classic pannacotta with fruit sauce

Panna cotta, meaning “cooked cream” is a delicate dessert of Piemontese tradition. For me, it is a life saver. Everybody likes it, it’s incredibly simple to make, it looks beautiful and it’s even gluten free as long as you use certified gluten-free gelatin.

You can create all sorts of desserts by changing the topping or adding flavors and pureed fruit to the milk and cream mixture. You can make wonderful instant toppings using caramel, melted chocolate, very aged balsamic vinegar, fruit coulis or even warm up some homemade jam with a little brandy.

Recipe

Ingredients

• 4 sheets/8 gr unflavored gelatin (see here how to use it)
• 300 ml full fat milk (1 and 1/3 cup)
• 300 ml whipping cream ( 1 and 1/3 cup)
• 140 gr white or brown sugar (2/3 cup)
• 1 teaspoon vanilla extract or zest of 1 small lemon or 1/2 orange

For the panna cotta:

Place the gelatine in bowl of cold water. Let it soak for 5 to 10 minutes until it has softened. Whisk the cream, sugar, milk and vanilla in a small saucepan over a medium heat, stirring a few times until the sugar dissolves and the cream starts to simmer. Take off the heat. Remove the gelatine from the water and add it to the milk and cream mixture, stirring to dissolve. Divide the mixture between 6 dessert bowls. Cool the desserts uncovered until cold, then cover and refrigerate until set. This will take approximately 3 hours.

For a cold fruit topping:

• 2 cup strawberries or two peaches or mixed berries, cleaned and thinly sliced or cubed (do not cut up berries if they are small)
• 1/2 cup white vermouth, dessert wine or Amaretto
• juice of half lemon
• 1 tablespoon sugar

Toss fruit, vermouth , sugar, and lemon juice in large bowl to combine. Cover and place in the refrigerator for at least 4 h. For children, use only lemon juice and sugar. Spoon over the panna cotta and serve.

For a warm fruit topping:

• 2 cups whole fresh or frozen berries, cherries, figs or thinly sliced stone-fruit.
• 1 tablespoon sugar
• 3 tablespoons Cointreau or other aromatic liqueur
• 1 teaspoon butter

Place a non-reactive pan on high heat and when quite warm add the butter. As soon as it starts sizzling, add berries and sugar. Frozen berries should defrost quickly without falling apart. Add liqueur from a small glass. The mixture will flambé. Turn off the heat as soon as the flames subside and serve.

N.B. Do not reduce the amount of cream or the pannacotta might not set . One envelope of Knox gelatine. One envelope should solidify firmly 2 cups of liquid and softly 3 cups. For pannacotta you need a soft set.

Serves 6.