Panna Cotta is a classic Italian dessert known for its smooth, creamy, melt-in-the-mouth texture. Made from sweetened cream set with gelatin, it is lightly flavored (usually vanilla) and served chilled. When paired with a tangy berry sauce, it creates a perfect balance of richness and freshness, making it a popular fine-dining dessert.
INGREDIENTS
05 ml Cooking spray
350 ml Whole milk
45 gms Powdered gelatine
75 gms Sugar
350 gms Heavy cream
5 drops Vanilla extract
Pinch Salt
For garnish
150 gms Raspberries
50 gms Blue berries
METHOD
Lightly grease the ramekins:Spray the ramekins with cooking spray and then use a paper towel to wipe out most of the oil, leaving only a light residue.
Bloom the gelatine:Pour the milk into the saucepan and sprinkle the powdered gelatine evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatine grains look wet and slightly dissolved.
Dissolve the gelatine & sugar over low heat:Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer. The gelatine will dissolve quickly as the milk warms. Now add sugar and dissolve it for 5 minutes.
Whisk in the cream and flavourings:Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
Pour into the ramekins and chill:Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
Prepare to unmold:Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
Release the panna cotta edge from the cup:Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
Unmold on a plate:Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. Reposition on the plate if desired. Serve with berries cooked in sugar syrup.
Chef Tips
Do not boil the cream → just heat gently
Use correct gelatin quantity → ensures perfect set (not too firm, not too soft)
Always dissolve gelatin properly (no lumps)
Strain the mixture before setting for a silky texture
Chill for at least 4–6 hours
Balance sweetness → berry sauce should be slightly tart
Service Suggestions
Serve in:
glass cups, ramekins, or unmoulded on plates
Add berry sauce just before serving
Garnish with:
fresh berries
mint leaves
For plating
place panna cotta at center
drizzle sauce artistically around
Optional additions:
iscotti or tuile for texture
chef of the day
Student selected for the Chef of the day is Ms. Heeranikhath ( FPP ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.
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