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Panna Cotta Original Italian Recipe

Prep Time40 mins
Resting Time5 hrs
Course: Dessert
Keyword: chocolate, coulis, dessert, pudding
Servings: 6

Ingredients

Panna Cotta

Berries Coulis

  • 250 g organic frozen berries 8.8 oz
  • 100 g sugar 3.5 oz
  • 2 tsp fresh lemon juice

Kiwi Coulis

  • 300 g organic fresh kiwis 0.66 pounds
  • 2 tsp fresh lemon juice
  • 80 g sugar 2.8 oz
  • 1 tbsp not-too-aged rum optional

Red Orange Coulis

  • 200 g organic fresh orange juice 1 cup
  • 60 g sugar 4 tbsp
  • 2 tsp fresh lemon juice

Dark Chocolate Ganache

  • 250 g whipping cream 1 cup
  • 350 g dark chocolate 12.35 oz

Instructions

Panna Cotta

  • Bring the cream to a boil in the pan with the sugar, the
    vanilla bean 's seeds, and the bean.
  • Remove from heat and add gelatin after dissolving it in iced water for at
    least 5-10 minutes.
  • Filter the cream with a strainer and pour it into the appropriate molds of your choice. (I used these cute little glass cups.)
  • Store in fridge for at least 5 hrs.

Berries Coulis

  • Let the frozen berries cook in a saucepan with sugar and
    lemon juice until the berries release the juice and stir from time to time.
  • Use a hand-blender to get that smooth creamy texture.
  • Filter the cream to remove all the seeds.
  • Let it cool down.

Kiwi Coulis

  • Put the Kiwis, cut up in small pieces, in a saucepan at low flame.
  • Add the sugar and the lemon juice.
  • While stirring, cook the kiwis until they have melted together.
  • Remove from the heat and with a hand-blender mix for 30-35 seconds adding the rum (optional).
  • Let the cream cool down.

Red Orange Coulis

  • I use ripe organic red oranges because they are very juicy.
  • Squeeze the juice up to 200 milliliters (1 cup).
  • Filter the juice with a strainer so it removes any residual pulp or seeds.
  • Let the liquid simmer on a low heat for at least 15-25 minutes, or until it
    becomes a 'syrupy' texture. 
  • Once the red blood coulis is ready, let it cool down and pour it over the panna cotta.

Chocolate Ganache

  • Put the  cream on heat until it reaches boiling point.
  • Remove the saucepan from the heat and add the chopped dark chocolate.
  • Re-put the saucepan on the heat at low flame and mix, the mixture should never boil.
  • Mix chocolate and cream until becomes a smooth cream.
  • Remove the cream from the heat and pour it in a bowl to cool at room temperature.
  • Now take a bowl larger than the previous one and fill it with ice cubes.
  • Put the cream inside the bowl: whisk the mixture until it is foamy.

Notes

FINALLY, now that everything is ready we can decorate our Panna Cotta Red Orange, Kiwi, Berries Coulis, and the Chocolate Ganache.
ENJOY!❤️
 
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