Panna Cotta
Baking and Desserts | French cuisine
⏳ Time
6 hours
🥕 Ingredients
5
🍽️ Servings
8
Description
To achieve a layered panna cotta—this is its charm—you must not rush. Each layer should be properly frozen, and each subsequent layer should be cooled.
Ingredients
- Sour Cream - 28.2 oz
- Sugar - 3 glasses
- Gelatin - 9 teaspoons
- Cranberry - 2 glasses
- Chocolate - 1.8 oz
Step by Step guide
Step 1
Divide the gelatin into three portions and soak each in a quarter cup of water. Let it soften, then place it over a water bath to dissolve, ensuring there are no lumps.
Step 2
In half of the sour cream, add a cup of sugar and place it over low heat to dissolve. Once completely dissolved, incorporate the gelatin and pour the mixture into a deep mold. Set it to cool, then place it in the freezer to solidify; each process will take about an hour or more.
Step 3
Do the same with the second half of the sour cream, adding melted chocolate or a shot of good ristretto along with the sugar. Chill.
Step 4
Pour well-chilled chocolate or coffee mixture over the fully set first white layer and let it set.
Step 5
Pass the cranberries through a sieve. Set the juice aside, and pour the pulp with a little less than a full cup of water, then boil for about fifteen minutes after it starts boiling. Strain again. Mix the remaining pulp with a cup of sugar and bring to a boil once more. Then add the previously extracted juice and a third portion of dissolved gelatin. Let it cool.
Step 6
Spread the cranberry layer over the previous one and place it back to set again.
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