Panna cotta with fresh fruit sauce
The secret of a good panna cotta is a set that still feels wonderfully creamy. We use agar-agar rather than gelatin or isinglass, which to our taste make it too jelly-like. Brands of agar-agar vary, so experiment a little with the quantity.
- Prep Time: 15 minutes
- Chilling: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
For the panna cotta (6–8 small molds)
- 1 liter (4 cups) cream, or 750 ml (3 cups) cream and 250 ml (1 cup) whole milk
- 3 level teaspoons sugar
- ½ vanilla bean
- About 5 g agar-agar (powder, flakes or sticks; check the package, as brands vary)
For the fruit sauce
- 300 g (10 oz) ripe strawberries, kiwis or mango
- 1–2 teaspoons sugar, to taste
Instructions
- Split the vanilla bean and put it in a saucepan with the sugar and cream (and milk, if using). Bring to a boil, stirring constantly.
- When it boils, add the agar-agar, lower the heat and simmer for another 2–3 minutes. Remove the vanilla bean.
- Pour into the molds, let cool and refrigerate for at least 2 hours.
- Meanwhile, wash the fruit and cut it into small pieces.
- Add just enough sugar to sweeten it (1–2 teaspoons, depending on the fruit).
- Warm over low heat for a few minutes, just until the fruit softens. Let cool.
- Turn the panna cotta out of the molds and spoon the fruit sauce over.
Find it online: https://organictuscany.org/recipes/panna-cotta/