Google: “Panna cotta is a traditional Italian dessert which literally translates as ‘cooked cream’. Hailing from the region of Piedmont in Italy, it is a simple mixture of sweetened cream and gelatine. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould.”
“Traditionally panna cotta tastes change, and people move away from heavy foods, chefs now tend to use a percentage of milk in their recipes to make panna cotta a lighter dessert which is also healthier. The cream may be aromatised with coffee, vanilla, or other flavourings.”
I am exploring with different ingredients today since my last few successful panna cotta creation. Also, trying to make in my glass bowls. This is a great dessert to serve on Christmas, any days even take it to picnic or friend house. It’s beautiful pinkish raspberry and port wine flavour panna cotta. It’s an easy dessert that will bring the ‘oohs’ and ‘aahs’. The children will for sure have second helping. Let’s bring out the magic wand and whisk a stunning dessert for everyone this Christmas!!!
Ingredients
1 packet port wine jelly about 90 g
1 packet raspberry jelly about 90 g
300 g thickened cream
300 g double cream
200 ml cold water, divide
3 Tsp gelatine powder
45 g granulated sugar
water for gelatine
Method
Heat thickened and double cream with sugar in a pot until simmer and sugar dissolved. Next add raspberry and port wine powder in, stir until dissolved. Then add 100 ml cold water and stir again.
Removed from hob and set to cool slightly. Meantime add 100 ml cold water and gelatine powder in a jug, stir well to combined. Pour into the slightly cool pot, stir again to combine well. Set aside to cool for a further 5 minutes.
Spoon into glass bowls and refrigerate till set. Just before serving, place some blueberries on the right side of panna cotta and scatter some chocolate sprinkles on the left side. Enjoy!!!
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