Panna Cotta 意式奶凍

This has to be one of the easier dessert – Italian panna cotta, panna means cream, cotta mean cooked. So this is literally ”cooked cream” dessert.

It is super easy to make, and you can add some compote, fresh berries to go with it. It will be exactly like the one it served in Italian restaurants. Authentic recipe called for all cream, but this is way to rich for my liking, so I substitute some milk to cream.

這個是超級容易做的甜品 – 意式奶凍。意大利文譯作”煮過的忌廉”，跟名字一樣，就是煮忌廉。做法超級簡單，可加點新鮮草莓、藍莓或果醬，就成意大利餐廳必有的甜品。

傳統的食譜是用全部的忌廉，但對我來說味道太濃，所以一部分就改用牛奶。

Add water with gelatine, let it rest for 10 minutes. Then put in a large bowl of hot water to melt it.

In a small saucepan, add in cream, milk and sugar, mix well.

Cook under medium heat, until small bubbles form, do not boil the cream.

Let it cool a bit, then add in melted gelatine. Mix well.

Pour into ramekins, let it cool then chill in the fridge for at least 4 hours.

You can put the ramekin in warm water, it will demould easily. Add in compote or fresh berries, enjoy!

加水入魚膠粉內，靜置10分鐘。然後放入一碗熱水內座溶

在小煲內加入忌廉、牛奶和糖，拌勻。用中火煮至周邊有小氣泡

稍為待涼，加入魚膠粉溶液，拌勻

倒入模具內，待涼後放入雪櫃，約4個小時

可將模具放入暖水內，方便脫模。加入新鮮莓果或果醬享用

Print

Panna Cotta

Prep Time

15 mins

Total Time

13 mins

 

Course: Dessert

Servings: 2

Ingredients

• 500 ml Heavy Cream 忌廉
• 125 ml Milk 牛奶
• 60 g Sugar 糖
• 11 g Gelatine 魚膠粉
• 50 ml Water 水

Instructions

1. Add water with gelatine, let it rest for 10 minutes. Then put in a large bowl of hot water to melt it.

2. In a small saucepan, add in cream, milk and sugar, mix well.

   Cook under medium heat, until small bubbles form, do not boil the cream.

3. Let it cool a bit, then add in melted gelatine. Mix well.

4. Pour into ramekins, let it cool then chill in the fridge for at least 4 hours.

5. You can put the ramekin in warm water, it will demould easily. Add in compote or fresh berries, enjoy!

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