Panna Cotta looks and tastes elegant, but it’s quick and easy to make! The fresh currant sauce makes each creamy scoop perfectly sweet and tangy at the same time. In just 15 minutes you will have prepared a perfect dessert for these holidays. I promise you it couldn’t be easier. You only have to wait 4 hours in the fridge for it to set and voila! If you can’t find currants, you can use any other red fruit that you like, they all look good on it.
Panna Cotta is a creamy Italian gelatin / pudding dessert. It has an incredibly smooth texture that melts in your mouth like nothing else. The name means “cooked cream”. & Nbsp; This recipe for panna cotta & nbsp; is a true classic of & nbsp; Italian pastries, taking advantage of an ingredient as delicious and basic as & nbsp; cream and simply curdling it with gelatin, also adding a slight sweet touch. It is a dessert that is served cold or at room temperature and it resembles flan although it has a creamier texture.
Panna Cotta can be made ahead of time and kept in the fridge for several days, making it perfect for dessert on these days of family meals.Serve it in wine glasses at your next dinner or in small shot glasses for a gathering. bigger and you will see that you look good!
All kinds of fruits and sauces can be used to accompany these desserts. We love the red fruit sauce (strawberries, raspberries, lemon juice and a little sugar), but you can also cover with:
Fresh blackberries
Shaved chocolate
Sliced stone fruit such as peaches or cherries
Diced mangoes
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Sweet dreams,
Panna cotta with redcurrants
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Loading...Panna Cotta looks and tastes elegant, but it's quick and easy to make! The fresh currant sauce makes each creamy scoop perfectly sweet and tangy at the same time. In just 15 minutes you will have prepared a perfect dessert for these holidays.
Ingredients
- 1 liter of whipping cream
- 120g sugar
- 9 sheets of neutral gelatin
- A vanilla bean
- 200 g of fresh currants
- 100 g of sponge cakes
- FOR THE SAUCE:
- 200 h of fresh currants
- 80g sugar
- 1 tablespoon lemon juice
Instructions
Soak the gelatin sheets in cold water to hydrate them.
Meanwhile, in a saucepan, heat the cream with the sugar and the vanilla bean, split in half lengthwise.
When the mixture begins to boil, remove from the heat, remove the vanilla bean and add the gelatin leaves, one by one, draining the excess water with your hands. Mix well so that the gelatin melts.
Prepare several silicone molds, I have used a large one and several small ones. You can also present the dessert in glasses or glasses.
Pour the mixture into the molds and let it cool to room temperature.
Refrigerate for 30 minutes. After that time, remove from the refrigerator and distribute some currants for each of the molds. Cover the base of the large mold with sponge cakes. This step is optional, but if you use a large silicone mold, it will give it the necessary stability at the base so that it does not come apart when unmolding.
Refrigerate for at least 4 hours.
To prepare the sauce, put the currants with the sugar and lemon in a saucepan. Bring to a boil and cook for about 5 minutes over low heat until a thick syrup is left.
At the moment of consumption, remove the panna cottas from the mold, cover with the currant sauce and decorate with some fresh currants.
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