Wibble wobble!!

Panna Cotta is a Italian dessert which literally translate to ‘cooked cream’ It is made with cream, flavourings, sugar and gelatine. Then the mixture is placed in a mould to set.

Although described as a cooked cream it really isn’t cooked at all. The ingredients are only warmed enough to dissolve the gelatine and sugar.

Panna cotta is now very common all around the world. Traditionally served with fresh seasonal berries and a fruit coulis, or a caramel. These days the Panna Cotta can be served with all sorts of flavours and ingredients. It’s is a very versatile dessert. That’s why it is loved so much and sits perfectly on restaurant menus.

Served with honeycomb and banana ⬆️

Where did it originally come from?

The Panna Cotta comes from The Piedmont region of Northern Italy 🇮🇹

What makes a good Panna cotta?

When looking at a Panna cotta you are looking for a ‘just set’ consistency. Meaning a good ‘wobble on the plate’ it’s must not be solid, And the Panna cotta must be able to hold its own weight on the plate.

Coconut Milk Panna Cotta Recipe..

• 450ml Double cream

• 400ml Coconut Milk

• 100g Sugar

• 4 Gelatine leaves

Method..

• Soak the gelatine in cold water until soft.

• gently warm the Cream, coconut milk and sugar until the sugar has dissolved (do not boil)

• squeeze the gelatine to remove any water.

• Add the gelatine to the mix, stir until dissolved

• Pour into desired serving mould and place into the fridge until set.

• to remove the Panna cotta run the side of the mould under warm water. Place a plate under the Panna cotta and shake. This should get the Panna cotta out of the mould. It should be wobbly and not firm.