This is one of the classics amongst the "dolci al cucchiaio" (spoon desserts) and there is not much to say about it, except that it is delicious and very easy to make. There are many versions of panna cotta and the one I am going to present to you is the panna cotta flavoured with coffee and vanilla.
Ingredients (Metric & Imperial measurements):
Nutrition facts: Calories 650 per serving.
Ingredients (U.S. measurements):
Note: the sachet I used contained about 1/2 g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.
First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
Next, pour the cream into a small pan and turn the heat on (gentle heat).
Add the vanilla extract.
Add the sugar.
Add the instant coffee.
Add the rum.
Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
If you have a thermometer, check that the cream reaches 90ºC (193ºF) and, at that point, remove the pan from the heat.
The pan has been removed from the heat.
Now, squeeze the gelatine leaves.
Add the gelatine leaves into the pan.
Stir for a couple of minutes or until the gelatine is completely dissolved.
Next, strain the cream into the jug.
Now, pour the cream into the glasses (I usually fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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