A dessert as good as Panna Cotta with a Coulis of Red Orange (or blood orange), Kiwi, Berries, and Chocolate Ganache is unthinkable not to share with all of you.

Panna cotta is a dessert well-known worldwide for its delicate taste and the elegant way it is presented. Thanks to its versatile adaptability to any mold, it is perfect for any party for 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.

Panna Cotta

If you do not want to make all four toppings, you can choose one you think is more suitable or one you like the most. I like all 4 for their color, which differs from the white of Panna Cotta and gives it a colorful touch if you want to “wow” your guests at a gathering.

Panna Cotta
Panna Cotta

Panna Cotta Original Italian Recipe

Prep Time 10 mins Cook Time 10 mins Rest Time 5 hrs Total Time 5 hrs 20 mins Difficulty: Beginner Best Season: Suitable throughout the year

Description

Panna cotta is typically served chilled and topped with various accompaniments such as fruit coulis, caramel sauce, fresh berries, or chocolate shavings. It's a simple yet elegant dessert loved for its smooth texture and delicate flavor.

Ingredients

Cooking Mode Disabled

Panna Cotta

Berry Coulis

Kiwi Coulis

Red Orange Coulis

Dark Chocolate Ganache

Instructions

Panna Cotta

    • Bring the cream to a boil in the pan with the sugar, vanilla bean 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.

Berry Coulis

    • Let the frozen berries cook in a saucepan with sugar and lemon juice until the berries release the juice, stirring from time to time.
    • Use a hand-blender to get that smooth, creamy texture.
    • Filter the cream to remove all the seeds and let it cool down.

Kiwi Coulis

    • Put the Kiwis, cut up into 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 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.

Dark 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.
    • Return the saucepan to low heat and gently mix the ingredients. Ensure that the mixture never reaches a boiling point.
    • Mix chocolate and cream until it becomes a smooth cream.
    • Remove the cream from the heat and pour it into a bowl to cool at room temperature.
    • Now, fill a large bowl with ice cubes.
    • Put the cream inside the bowl: whisk the mixture until it is foamy.

Note

FINALLY, now that everything is ready, we can decorate our Panna Cotta with Red Orange, Kiwi, Berries Coulis, and Chocolate Ganache.

Keywords: Panna Cotta
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