I'm sure you, like me, love surprising your guests with homemade desserts, but you don't want to get too involved in the kitchen because the main courses already take work. For this reason, I have a good collection of desserts that can be prepared in advance and are easy and impressive. This is the case of panna cotta, which is a typical Italian dessert.
In case you don't know it, it's a kind of flan whose base is cream and gelatin. It has a fairly neutral flavor, so we can flavor it with vanilla and add a fruit sauce. I chose a cherry sauce, taking advantage of the season.
You can also accompany these panna cottas with a strawberry coulis, a peach sauce or a mango sauce. Use whatever fruit you have at the moment and you can enjoy a different dessert each time.
Le Creuset silicone spatula, skillet skillet Le Creuset and Le Creuset ceramic ramequins.
Ingredients (for 6 ramequins)
- 1 L of cream 35% m.g.
- 150gr sugar
- 1 vanilla pod
- 8 sheets of unflavored gelatin
For the caramel:
- 100gr sugar
- 50gr butter
- A splash of red berry gin
- A handful of cherries
skillet skillet Le Creuset and panna cotta with cherry sauce.
Preparation
- Soak the gelatin sheets in a bowl with water.
- Put the cream, the sugar and the seeds from the vanilla pod in a casserole. Let it come to a boil and remove from the heat. Drain the gelatin sheets and mix them with the cream.
- Divide the cream into the ramequins, let them cool and put them in the refrigerator for at least 4 hours.
- To prepare the caramel, put the sugar in a skillet and heat over medium heat. When the sugar hasn't fully caramelized yet, add the butter and the cherries. Give it a couple of stirs and add the gin. Let everything cook for a couple of minutes and remove from the heat. Let it cool slightly before using.
- When serving, run a thin knife around the edge of the ramequins and unmold. Serve the sauce and the cherries over the panna cottas, but be careful, it must not be hot or the panna cotta will melt.
Le Creuset ceramic ramequins and casserole Le Creuset.
