Preparing the lovely Italian dessert panna cotta (Jim Doyle)

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This dish comes from Piedmont, the Northern Italian region. Panna cotta is eaten all over Italy now where it is served with chocolate sauce, fruits, berries and caramel.

Recipe for preparing panna cotta served with fresh berries

Ingredients:

Whole milk - 1 c
Powdered unflavoured gelatin - 1 spoon
Whipping cream - 1 c
Honey - 1/3 c
Sugar - 1 spoon
Salt - 1 pinch
Assorted fresh berries - 2 c
Preparation: In a small bowl, place the milk. Over them sprinkle the gelatin. Let it stand for about 5 minutes so that the gelatin will soften. Into a heavy saucepan, pour the milk mixture and over medium heat, stir it till the gelatin gets dissolved but the milk should not boil, for about 5 minutes. Add honey, cream, salt and sugar. Stir till the sugar dissolves, for about 7 minutes. Remove it from the heat. Pour it into wine glasses and fill only to the half. Cool it slightly. Keep it in the fridge till it sets, for at least 5 hours. Over the top of the panna cotta, spoon the berries and serve.
Panna cotta - vanilla flavored
Ingredients:
Heavy cream - 1 c
Vanilla bean - 1
Sugar - 1/2 c
Unflavoured gelatin - 1 1/2 tsp
Whole milk - 1/2 c
Whole milk yoghurt - 1/2 c
Fresh mint and sliced strawberries for garnishing

Preparation: In a saucepan, place the cream. Cut the vanilla into two halves lengthwise. Take out the seeds using a knife, then into the saucepan add the pod and the seeds. Add the sugar. Over medium heat, cook the mixture, stirring occasionally. Then, discard the vanilla pod. In a bowl, pour the milk and sprinkle gelatin. Let it stand for 5 minutes till the gelatin softens. Into the hot cream mixture, stir the gelatin mixture. Once it is dissolved, stir in the yogurt. Divide it among ramekins and cover them using a plastic wrap. Refrigerate for 6 hours for the panna cotta to set. Dip the ramekins in warm water and invert onto a serving plate. Garnish the panna cotta with mint and strawberries if you prefer.

Espresso-flavored panna cotta

Ingredients:

Whole milk - 1/2 c
Gelatin - 1 1/2 tsp
Heavy cream - 1 1/2 c
Espresso powder - 1 tsp
Sugar - 1/4 c
Salt - 1 pinch
White and dark chocolate for garnishing - 1 bar each

Preparation: In a small saucepan, pour the milk and sprinkle the gelatin. Let it stand for a few minutes till the gelatin softens. Over medium heat, stir it for 2 minutes for the gelatin to dissolve. Add the espresso powder, sugar, salt and cream. Over low heat, stir it till the sugar dissolves, for about 3 minutes. Take it off heat and cool it. Into 2 martini glasses, pour the cream mixture. Cover it and refrigerate it, stirring every 20 minutes only on the first hour. Chill it for 6 hours. Before serving the panna cotta, grate both the chocolate bars and sprinkle on top of it.

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