STANDARD RECIPE

Recipe name: Panna Cotta

Module /chapter: Introduction to patisserie

Duration: 1-2 hours

Programme: Foundation in culinary arts

Yield: 3 portions

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

PANNA COTTA

7.5 g
Gelatine powder

Full Cream Milk 187.5 ml

Thick cream 187.5 ml

Essence of Vanilla 7.5 ml

Castor sugar 22.5 g

SAUCE

Castor sugar 67.5 g

Luke warm water 67.5 ml

Cherry liqueur *This ingredient is optional* 3.75 ml

Raspberries *The raspberries must fresh* 127.5 g

OUTCOMES
1. The gelatine must set properly.
2. The panna cotta should have a concentrated flavour.
3. The panna cotta should have a good “wobble”.
4. It should also be served with a well balanced flavoured sauce.

METHOD
1. In a small cup, mix the gelatine powder with warm water. The gelatine should absorb enough
water and set.
2. In a sauce pan, pour Milk, Cream, Vanilla essence and Sugar then let it simmer. It must not boil.
3. Take the cup with the set gelatine and place it into the sauce pan with the milk. Stir the gelatine
to make it dissolve.
 4. Pour the mixture into 3 Dariole moulds then leave them to cool down.

Sauce
1. In a clean sauce pan, pour the Water, Castor sugar and Cherry liqueur and bring it to boil. The
cherry liqueur is optional. Once it starts boiling, reduce it to simmer until the castor sugar has
dissolved.
2. Remove the sauce pan from the heat and add half of raspberries.
3. Use a hand blender to blend the Raspberry mixture. Make sure to blend it well.
4. Place a bowl under a sieve then sift the mixture through.
5. Pour the remaining half of the raspberries into the mixture, stir well then place into the
refrigerator until the panna cotta is ready for serving.
Serving suggestion
1. Turn the panna cotta out onto a chilled serving plate. Pour the Raspberry sauce carefully over
the panna cotta and garnish with spear or apple mint.
2. Dust some Icing sugar for a good presentation.