Raspberry panna cotta
Panna cotta, literally “cooked cream” in Italian, is a speciality of Piedmont. It’s an inexpensive dessert, very easy and very quick to make. Once you’ve made it yourself, you’ll struggle to pay €6 for it on a restaurant menu.
The quality of the cream makes the quality of the dessert. In Piedmont — that is, at the foot of the mountains (the Alps) — they have milk and cream of great quality. And yes, Italy is as varied as France. In the north there’s butter, milk and cheese; in the south it’s the kingdom of oil and southern cooking.
Preparation
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Step 1
Homemade coulis is always better. Do have a look at my recipe if you have raspberries in the garden.
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Step 2
Soften the gelatine in cold water.
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Step 3
Heat the single cream with the sugar and the syrup. When it’s almost boiling, dissolve in the gelatine, well squeezed out between your hands.
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Step 4
Pour into glasses and leave in the fridge for a day if you can.
When you’re ready to serve, add the raspberry coulis.
To finish this recipe
Too easy — I knew it!!! After that, you can adapt this recipe: swap the orgeat syrup for vanilla, swap the raspberry coulis for a fig compote, fresh strawberries, kiwis…
Recipe photos
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