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The Epicurean Express: Panna Cotta
Jul 19, 2012
We head to Papi at Elements to try out an easy recipe to prepare this egg-free and traditional Italian dessert »
By Elaine Wong & Tyrone Wu
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Panna cotta is a creamy white pudding and a typical dessert in Italy that translates to “cooked cream”. The delectable dessert combines milk, cream, sugar and gelatin as a thickening agent, which is then cooked, let cool until set, topped with fresh fruit coulis or caramel sauce and served chilled. It may take just minutes of preparation, apart from the time to chill it, but the result is incredibly rich and delicious.
In the video above, we visit Papi at Elements in West Kowloon where executive chef Caby U who, with his extensive training and experience in Italian cooking, gives us tips on how to avoid ending up with a thick layer of skin on the panna cotta, and how to make fresh fruit coulis that goes with the Italian classic.
Once you have this simple yet delicious panna cotta recipe down, you can experiment using different kinds of ingredients, such as replacing regular milk with coconut milk or almond milk for a dairy-free dessert; or even substitute vanilla beans with cocoa for a twist. Last but not least, this recipe can easily serve a table of six to an even bigger crowd, making it a great party dessert. Serve this at your next dinner party and get ready for rave reviews.
Ingredients (for six cups):
400g cream
200g milk
125g sugar
12g gelatin
½ vanilla pod
Drizzle of Grand Marnier
Handful of blueberries, raspberries, gooseberries and strawberries
