Literally meaning “cooked cream,” panna cotta is a classic dessert served throughout Italy.
Heavy cream is boiled together with sugar and other flavorings, then poured into a decorative mold and chilled.
SERVING: Yield 6 servings
- 1 1/3 cups fresh cream, chilled
- 4 ¼ tablespoons caster sugar
- 2 tablespoons milk
- 1 teaspoon agar-agar powder
- ½ cup espresso coffee
- 4 tablespoons powdered sugar
- 1 (7-ounce) package of Ladyfingers
- Equipment: six dome-shaped molds*
- Melt the agar-agar with fresh milk inside a glass.
- Boil half the cream with the sugar and the espresso coffee in a saucepan.
- Add the milk with agar-agar.
- Let it cook for two to three minutes after it has started simmering, using a whisk to stir continuously.
- The mixture should start to thicken.
- Try to maintain a creamy consistency because the more the mixture will cook, the more it will solidify.
- Remove the saucepan from the stove and let it cool down completely, stirring a few times.
- Meanwhile, whip the remaining cream, which should be very cold from the fridge.
- Blend it into the cooled cream and espresso mixture and stir gently.
- Divide the mixture into six dome-shaped molds.
- Let them slightly cool down and lay two to three ladyfingers down on them.
- Cover with wrap and place in the refrigerator for at least three hours.
- Agar-agar usually thickens without being stored in the refrigerator, but since the mixture also contains cream it is better to store it in a cool place.
- Once the mixture is ready, run the blade of a knife along the edge of each mold and carefully turn them over on a plate.
*Notes: If you don’t have dome-shaped molds, you can use small bowls or glasses.
Simply lay the ladyfingers on the bottom and cover with the coffee panna cotta.
Source and pictures: Eataly