Monday, 16 March 2015

Panna Cotta

Panna Cotta or Panna Cotta Recipe

I could not have imagined myself getting into making desserts but finally, Panna Cotta is here!

Panna Cotta
Panna Cotta

It seems like even though I started this blog primarily as repository of non-vegetarian recipes, I am getting hooked onto other things as well as I am trying new things. I seriously do not have a sweet tooth and I would just taste any dessert and that's it, even if I like it very much.

But Panna Cotta seems like my kind of sweet. It is white (primarily but you can have a lot of variations), not too sweet much like Sandes (the bengali sweet) and Rasmalai. I like all of these.

Panna Cotta is an Italian dessert which includes use of Cream, egg whites and honey but outside Italy is little different and that is what I have done here. It is Eggless Panna Cotta. There could be so many variations of Panna Cotta but what I did was a very basic one.

Panna Cotta
Panna Cotta

It is basically cooked cream which is called Panna Cotta but let me take you through the complete recipe now.


  1. 1 cup full cream milk.
  2. 200 ml cream. I used Amul Cream.
  3. 1 tablespoon Gelatin.
  4. Sugar would be as per taste. I did not want it too sweet so I added less.
  5. Cardamom Powder.
  6. Vanilla Essence. This is optional as I did not use it.

  1. Dissolved Gelatin in warm water and keep aside for 5 minutes. Ensure Gelatin is completely dissolved in water.
  2. While the Gelatin is resting, mix Milk, Sugar and cream in a pan and put it on simmer.
  3. Cook it on medium as you do not want it to come to boil. Keep stirring.
  4. Add Vanilla essence and mix well.
  5. Once it starts to thicken a bit which would be about 5-8 minutes, take it off the heat. If you think it is thin, add some more cream or simmer for a little longer.
  6. Now add Gelatin mix and mix well so that it completely get dissolved.
  7. Pour it in muffin cups or anything that you have as per the shape that you like. I used silicon muffin moulds as I wanted individual servings. If you have stainless steel moulds, it will be easy to demould.  Also, slightly grease the moulds with very small amount of butter.
  8. Let it set for 2-3 hours in refigerator.
  9. Once set, time for demoulding. Use a small knife and separate panna cotta from mould from upper sides. Do not dig the knife all the way down, just the upper part on edges.
  10. Now put it upside down in the dish you want to serve as once you demould, you would not be able to transfer it.
  11. Now shake the dish a little bit upside down so that it gets separated from mould from inside.
  12. Gently pull up the mould and your Panna Cotta will come out.
  13. Sprinkle some Cardamom powder on top of it for that added flavor.

Here it is, you dancing jelly Panna Cotta.

I must say, it is very easy than it looks. It requires some technique but if I can make it really good the first time, you can too. I will be trying more variations of this wonderful dessert. Stay tuned in here!

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