Panna Cotta , an Italian dessert which literally means cooked cream.Usually it’s served with fresh fruit compote or wild berries.The best part is that such delicious dish can be made so quickly with few ingredients in hand.
Today i will discuss about the basic version of this dessert ,classic vanilla panna cotta with a hint of vanilla bean. I love to use vanilla bean instead of the vanilla essence. I have used gelatin here which can be replaced with a veg option of agar-agar. A perfect panna cotta should have just enough gelatin that it seems the cream is barely holding together.A little more gelatine can steal away the charm of the dessert resulting a stiff one.
One more thing i want to make clear about the use of milk and cream in this dish.Well you can use almond milk,soya milk or any milk and cream combination.The fat content in Heavy cream is 36 percent, half-and-half is 12 percent and whole milk is 3.25 percent.Less fat will result in a softer panna cota and it may break when you unmould unless the quantity of gelatin was increased.
Well before sharing the recipe with you all ,let me share some pics of Humayun Tomb, the tomb of the Mughal Emperor Humayun in Delhi, India. Inspired by Taj-mahal, it’s built by a wife for her husband. Bega Begumbuilt it after nine years of Humayun’s death. It was Navaratri time when i visited this place with my husband and sister.The beautiful monument is a great example of Mughal architecture by a persian Architect.
Now let’s move to our panna cotta recipe 🙂