Italian Cream Cake Recipe (Panna Cotta)

Isinglass - 3 sheets (0.2 oz - 6 gr)
Cream - 2 cups (500 ml)
Vanilla extract - 2 1/2 teaspoons (12 gr)
Icing Sugar - 6 oz (180 gr)

Recipe:

Place the isinglass sheets in a recipient with cold water for 10 minutes. Put the cream, the icing sugar and the vanilla extract in a milk pot and heat it slowly until all the ingrediets are carefully mixed (they shouldn't boil, though!). Squeeze the isinglass removing the water and place the sheets inside the warm cream. Stir the whole mix until the isinglass has completely dissolved. Pour the panna cotta into individual ramekin dishes and place them in the fridge and leave it there for at least 5 hours. Before serving it, place the dishes for some second in very hot water and the panna cotta will detach. Serve it on individual dessert dishes topped with your favourite topping sauce (strawberry, chocolate, caramel.. or whatever you like the most!).

Return from Italian Cream Cake Recipe to Easy Italian Dessert Recipes

Return to Home