Panna cotta – RecipeTin Eats
I have opinions. I know, you’re shocked! Size – I like individual portions so everyone gets their own perfect little wobble. I use 1/2 cup (125ml) capacity moulds for Panna Cotta. Shape – I like a classic round shape, but any shape will do! If you use metal cups or ramekins, you won’t need to grease them before pouring the mixture in. However, I do find that the Panna Cotta slips out more easily from silicone moulds than metal – so I like to use silicone. Plus, they’re easy to store because they’re flexible and stackable. 🥳
Un-moulding – To un-mould, dip the base of the moulds in warm water for a few seconds to help loosen the Panna Cotta, then invert onto a plate.
Presentation – I like to serve Panna Cotta with a drizzle of fruit compote (like raspberry or strawberry), a sprinkle of fresh berries and a sprig of mint. Or you could serve it plain, with a dusting of icing sugar or a dollop of whipped cream. Or go all out and serve with caramel sauce, chocolate ganache or a sprinkle of chopped nuts. The possibilities are endless!
Now that you know how easy it is to make Panna Cotta, there’s no excuse not to try it for yourself. It’s the perfect dessert for any occasion – elegant enough for a dinner party, yet simple enough for a weeknight treat. So go ahead, give it a try and impress your friends and family with your culinary skills!
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