Cook: 20 minutes plus chilling time (8 hours)
Difficulty: easy
Ingredients (base):
8gr gelatin sheets
800g of double cream
75g white sugar
Method:
Soak the gelatin in cold water.
Flavoring Method 1 – Infusions:
This can be done with 50gr of citrus zest (orange, lemon), herbs (basil, rosemary), or vanilla.
Add the zest to the cream and sugar in a sauce pan.
Bring to the boil on medium heat and keep stirring, leaving it boiling for an extra 10 seconds.
Add the zest to the cream and sugar in a sauce pan.
Bring to the boil on medium heat and keep stirring, leaving it boiling for an extra 10 seconds.
Once the pan is off the heat, remove the zest and add the previously soaked gelatin to the cream and sugar mix, mix well and pour it in the shaped containers.
Top with you favourite fresh or cooked fruit.
Top with you favourite fresh or cooked fruit.
Flavoring Method 2 – Liqueurs:
Pour in a sauce pan the cream and sugar, bring to the boil on medium heat and keep stirring, leaving it boiling for an extra 10 seconds.
Once the pan is off the heat, add 75ml of your favourite liqueur (Frangelico, Kalhua, Mandarinetto….), and add the previously soaked gelatin to the cream and sugar mix, mix well and pour it in the shaped containers.
Now you might top your pannacotta with fresh fruits (strawberry, raspberry), fruit compote (mixed berries, peach) with syrup, nutella, caramel or biscuits.
Have fun, and have a look at some of the flavouring options I propose below 🙂




Nice recipe, variations and presentation. 🙂
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Thanks all for you 😊
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This has been on my list of things to make. Thanks for sharing!
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Let me know 😉
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Ooooh, divine! 🙂
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Thank you mate 🙂
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Thanks for approval to share. Ready for release on Dec 11th. Sorry for the wait but its my first available opening.
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Although you have received the pingback just a note to thank you for this lovely treat. Link n ky blog https://cookandenjoyrecipes.wordpress.com/2016/12/11/caramel-panna-cotta-with-frangelico-liquer-hazenut/.
🌲🌲🌲🌲
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