"Panna Cotta"

0 Reviews
0% would make this recipe again

«Panna cotta», literally «baked cream», is made by dissolving agar agar into heavy cream, sweetened with sugar, and scented with vanilla.

This dessert originated in the Northwest of Italy and is now found in many Italian restaurants around the world. Some versions of «panna cotta» include flavorings like espresso, fruit purées, or liqueurs, but the classic one is served with a caramelized sugar topping. This version comes from the favorite recipes of one of the most well-known cardiovascular surgeons in Torino, but this is no prescription to eat as much as you want of this rich but delicious dessert.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 10 min Standing : 2 h
400 calories/serving

Ingredients

2 cups whipping cream 35% 500 mL
1/2 cup sugar 90 g
1/2 tsp vanilla extract 2.5 mL
2 tsp agar agar (powder) 4 g
6 servings Microwaved Caramel

Before you start

Pay attention when measuring the agar agar amount because it is critical: if it is not enough, the "panna cotta" will not set, if it is too much, the texture will be rubbery.

Method

  1. Prepare the caramel. Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it. The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in.
  2. Pour the cream into a skillet with the sugar and the vanilla. Heat gently, stir and bring to boil. Remove from the heat. Pour the agar agar in a small bowl, add about 50 ml (1/4 cup) of the cream mixture, and mix well. Pour it into the skillet and stir constantly until completely dissolved.
  3. Distribute the cream mixture into the ramekins. Chill at least 2 h in the refrigerator before serving.
  4. To unmold, carefully dip the bottom of each ramekin in a baking pan of hot water briefly (30 sec). Run a thin knife around the edges to help loosen the "panna cotta" from the inside, then turn upside-down onto serving plates and serve.

Observations

These desserts can be kept up to 7 days in the refrigerator.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

400

Fat

29 g

45 %

Saturated 18.2 g
+ Trans 0 g

91 %

Cholesterol

110 mg

Sodium

30 mg

1 %

Carbohydrate

36 g

12 %

Fibre

0 g

0 %

Sugars

33 g

Net Carbs

36 g

Protein

2 g

Vitamin A

32 %

Vitamin C

2 %

Calcium

6 %

Iron

1 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A
Source of  :
Calcium, Omega-3, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Fats 6
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.