Summer and Winter - Panna Cotta

Panna Cotta is one of the classic italian desserts that has taken the world by storm. A creamy custard meets full-bodied vanilla. I have created two variations for you, both of of them taste incredible.

Supposedly a Hungarian woman invented panna cotta. However, evidence suggests that she did so in a region called Langhe near Piedmont, back in the early 19th century. Panna cotta translates to "boiled cream" and that's exactly what we're making now.

You need the following ingredients:

Servings: 6 bowls

Level: easy

Preparation time: 15 minutes

Cooling time: 1 hour

Season: Januar - December

Ingredietens for the summer Panna-Cotta:

• 500g heavy cream

• 80g sugar

• 1 teaspoon granulated lemon peel

• 2 teaspoons vanilla extract

• 4 sheets gelatin
  

Ingredients for the winter Panna-Cotta:

• 500g heavy cream

• 80g sugar

• 1 big teaspoon honey

• 2 teaspoons vanilla extract

• 4 sheets gelatin

  
  

Notes:

• Since cream burns quickly, make sure to heat it slowly.

• Fruit is optional.

• Instead of vanilla extract, you can also use the pulp of a vanilla pod.

• If you want your dessert beeing lower in calories you can use 400g heavy cream and 100g milk.

1.Step:

4 sheets gelatin

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Soak the gelatine in cold water for 5 to 10 minutes.

2. Step:

500g heavy cream, 2 teaspoons vanilla extract, 80g sugar - 1 big teaspoon honey or 1 teaspoon granulated lemon peel

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Slowly heat the cream in a small saucepan. Add the sugar and vanilla extract and stir well with a whisk. As soon as the cream is warm and the sugar has dissolved, add the gelatine and keep stirring. At the end, remove the cream from the heat and stir in honey or lemon zest.

Then pour the cream into 6 cold-rinsed dessert bowls and put the cream in the fridge for at least 1 hour.

At the end of the cooling time, you can leave the cream in the glass or turn it and serve with fresh fruit or fruit puree.

Good luck!