A dessert as good as Panna Cotta with Coulis of Red Orange (or blood orange), Kiwi, Berries, and with Chocolate Ganache is unthinkable to not share it with all of you.
Panna cotta is a dessert that is well known all over the world for its particularly delicate taste and the elegant way in which it is presented thanks to its versatile adaptability to any mold, and is perfect for any party for both children, and adults.
Panna Cotta is a spoon dessert whose origins are not well known, even if it is accredited to the Piemonte Region, in Italy, and it is very similar to the traditional Sicilian Biancomangiare.
I used the coulis of berries as a topping, which reminds me of the delicious “Bosco Nevoso“ cake, or the chocolate ganache that can be used as a topping instead of powdered sugar in the “Sbriciolata cake“.
In addition, the combination of red oranges and kiwi gives a delicious sour contrast to the sweetness of the Panna Cotta.
If you do not want to make all 4 toppings you can choose one you think is more suitable or one you like the most. I like all 4 for their color that differs with the white of Panna Cotta and gives it colorful touch if you want to “wow” your guests at a gathering.
Panna Cotta Original Italian Recipe
Ingredients
Panna Cotta
- 500 g whipping cream 2 cups
- 150 g sugar 5.2 oz
- 1 vanilla bean
- 2 Envelopes of Unflavored Gelatin
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, 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 the 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 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 the 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 into 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.
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