Panna Cotta: A Simple Italian Dessert Ready in No Time
·Prepare the gelatin
Place the gelatin sheets in a bowl of cold water and let them soften. A few minutes is enough for them to become soft.
Warm the cream
Pour the cream into a saucepan and start heating it over medium-low heat. Meanwhile, measure out the granulated and vanilla sugar.
Add the sugar
Make sure the cream doesn't come to a boil — just let it warm through. Once small bubbles start forming around the edge, stir in the sugar and let it dissolve completely.
Dissolve the gelatin
Take the saucepan off the heat. Squeeze the excess water from the softened gelatin and add it to the hot cream. Stir gently, then return to the stove. Keep stirring until the gelatin has fully dissolved and there are no lumps left in the mixture.
Chill the dessert
Carefully pour the cream mixture into your prepared bowls or glasses. Let it cool slightly first, then cover with a lid or plastic wrap. Refrigerate for at least 4 hours, ideally overnight.
Make the sauce
Prepare fresh or frozen fruit. Put it in a small saucepan along with sugar, a splash of lemon juice, and a little water.
Blend the sauce
Simmer over low heat until it thickens into a sauce. Transfer the mixture to a blender and blend until completely smooth. Let it cool.
Serve
Carefully turn the chilled panna cotta out onto a plate if you like, or serve it straight from the glass. Finish with a layer of the fruit sauce and it's ready to serve.