Dolci · Semplice
Vanilla Panna Cotta with Berries
Panna Cotta alla Vaniglia
- Preparation
- 15 min, plus 4 h to set
- Cooking
- 10 min
- Serves
- 6
- Difficulty
- Semplice
From Piedmont comes the most disciplined of Italian desserts: cream, sugar, vanilla, and just enough gelatine to hold them in suspense. A proper panna cotta trembles — it should sway when the plate moves and yield at the first touch of a spoon. Sharp macerated berries provide the counterpoint the cream quietly asks for.
- 01
Soften the gelatine
Soak the gelatine leaves in cold water for five minutes until completely supple. Meanwhile, warm the cream, milk, sugar, salt, and the vanilla pod with its seeds in a saucepan over gentle heat. Bring it just to the edge of a simmer — never a boil.
- 02
Dissolve and infuse
Draw the pan off the heat, squeeze the gelatine dry, and whisk it into the hot cream until it vanishes. Let the mixture stand for ten minutes so the vanilla deepens, then remove the pod. Strain through a fine sieve for a flawless texture.
- 03
Set with patience
Divide the cream between six lightly oiled 125 ml moulds, or elegant glasses if you prefer not to unmould. Cool to room temperature, then refrigerate for at least four hours. The centre should quiver, not wobble loosely — that is the measure of correct gelatine.
- 04
Macerate the berries
An hour before serving, toss the berries with the sugar and lemon juice and leave them at room temperature. They will release a garnet syrup that needs no further cooking.
- 05
Unmould and serve
Dip each mould in hot water for three seconds, then invert onto a chilled plate with one decisive shake. Spoon the berries and their syrup alongside, letting a little run against the base of the cream.
To Serve
Serve well chilled, the berries glistening beside the ivory cream. A single small biscuit — a lingua di gatto or crisp amaretto — is welcome but not required.
With Wine
A small glass of Moscato d’Asti, gently sparkling and delicately sweet, echoes the vanilla without overwhelming the berries.
Per serving
- Energy
- 390 kcal
- Protein
- 4 g
- Carbohydrate
- 26 g
- Fat
- 30 g
