A simple recipe on how to prepare the worldwide popular Panna Cotta dessert without gelatin.
On YouTube, I came across a video where an Italian prepares panna cotta without gelatin. At first I did not believe it, because Italians are very proud of their panna cotta. And she, as you know, is cooked on gelatin.
The recipe interested me and I decided to cook it.
Step by step recipe for Panna Cotta without gelatin
- Cream 350 g
- Milk 100 g
- Sugar 75 g
- Vanilla extract ½ teaspoon
- Egg white 2 pcs
- A pinch of salt
I separate the whites from the yolks and set them aside: they will be useful to me later.
I send all the ingredients, except for proteins, to a ladle and put on medium heat.
I bring the liquid to a boil and check that the sugar is completely dissolved.
I remove the milk mixture from the heat, pour it into a bowl and let it cool to room temperature.
When the mixture has cooled down, beat the whites with a whisk until light foam. Lush proteins are not needed here, it is only important to destroy their structure.
I pour the proteins into the milk mixture and mix thoroughly until smooth.
When I was cooking, I made a mistake at this point. I began to stir in a deep glass. The proteins did not interfere well and partially remained on the surface of the dessert, which gave the taste and smell of the egg.
I pour the liquid into molds. I have 2 containers ~ 250 ml each.
I send them to bake in a water bath at a temperature of 160 ° C for 60-70 minutes. Let's show you how to make a water bath.
I put the panna cotta molds in a large and deep mold and fill it with water to ⅔ of the mold height. I put the large form on a baking sheet and put it in a preheated oven.
After baking, drain the hot water from the large mold and pour in the cold one. Let the panna cotta cool completely and then put it in the refrigerator for 2-3 hours (preferably overnight) to stabilize. Let's show what I did.
Dessert came out of the mold difficult, so I went around the edges with a knife. Panna cotta turned out with a very delicate texture, not at all like gelatinous. Despite its delicate texture, panna cotta holds its shape, but spreads a little.
Therefore, I sprinkled the second portion with sugar, burned it with a burner and ate it without removing it from the mold. I liked both variations. I will definitely cook this panna cotta again.
Did you know about this method of preparing Panna Cotta?