Making a panna cotta is deceptively simple. The sugar is dissolved and spread throughout, holding onto some water. These gelatin molecules form a network that prevents the cream from moving around freely. If you look more closely at a panna cotta, at a molecular level, you will notice that the cream is interspersed by a lot of gelatin molecules. Also, instead of just using cream, you can add various types of milk or fruit purees to mix things up. You can add all sorts of flavors to a panna cotta, such as spices and fruits. Panna cotta is very versatile and there are plenty of possible variations. You will find panna cotta on a lot of restaurant menus, since it’s perfect to prepare in advance. ![]() It essentially is a sweetened and gelled cream dessert. There are a lot of ways to mess up a panna cotta and we’ll try to discuss most of them here! What is a panna cotta?Ī panna cotta is a wobbly, generally sweet, gel that can be made with just three ingredients: cream, some sugar and gelatin. Instead, what you’re looking for, is that perfect wobble.ĭespite the simplicity, achieving that perfect wobble isn’t always easy. Making a panna cotta that’s too firm isn’t appreciated either. Just a little too short on time for that panna cotta to set, instead ending up with a liquid is a small disaster. It can be a lifesaver, but a downfall as well. It’s a favorite dessert of contestants when strained for time and still needing to make something exquisite. If you’re a fan of Masterchef Australia you will have seen a lot of panna cotta come by. Made with as little as three ingredients (cream, sugar, and gelatin) and requiring more patience than anything else, it’s a great quick dessert that looks and tastes sophisticated. Panna cotta though is one of the few desserts that does fall into that category. ![]() There aren’t a lot of desserts that require quite minimum effort and still look highly sophisticated.
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