Original Panna Cotta from Piedmont (no gelatine)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Pour 1 liter of cream into a pot.

Split 2 vanilla pods in half and add them to the cream.

Add 180 grams of sugar to the cream and stir until dissolved without boiling.

Once the sugar has dissolved, cool the cream mixture outside.

Remove the vanilla pods from the cooled cream mixture.

Add 400 milliliters of egg white to the cream mixture.

Mix the cream and egg white until homogeneous, avoiding incorporating too much air.

Sieve the mixture into a tray to remove excess air and any remaining vanilla pod pieces.

Place the tray into a larger tray to create a water bath (bain-marie).

Pour boiling water into the larger tray until it covers halfway up the smaller tray.

Bake in the oven at 140 degrees Celsius for 2.5 hours.

Remove from the oven and cool down.

Invert the panna cotta onto a plate and cut a slice.

Drizzle caramel sauce on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens