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Grana Padano

Panna Cotta

Watch this recipe in its video-version

Photo 8


Fresh cream 800gr
Milk 200gr
Gelatine 12gr
Sugar 190gr
Cold water (for the gelatine)
1 pod of vanilla


Submerge the gelatine in a bowl of cold water (photo 2).
Put the cream, milk, sugar and vanilla in a sauce pan (photo 3) and bring it to 92° C, stirring continuously with a whisk (photo 4).
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Photo 2
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Photo 3
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Photo 4

Remove from heat and add the gelatine well squeezed out and dried (photo 5).
Mix well to melt the gelatine in order that the ingredients blend, then filter (photo 6).
Pour the panna cotta into single portion moulds (photo 7) and chill in the fridge for at least four hours.
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Photo 5
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Photo 6
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Photo 7

Plate Presentation

Whipped cream
Flakes of white chocolate
Passion fruit
Melted chocolate sauce
Mint leaves

10 servings

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC