Vanilla Panna Cotta (cooked cream)

8

Portions

120 MIN

Preparation time

MEDIUM

Difficulty

Ingredients

For the Panna Cotta
Crème fraîche 2 liters
Granulated sugar 350g
Vanilla extract 2 teaspoons
Dissolved sheet gelatin 11 units (or powdered gelatin 2 ½ tablespoons).
Note: The conversion from sheet gelatin to powdered gelatin is the following: For every 4 sheets of gelatin, one tablespoon of powdered gelatin.
White rum 3 tablespoons

For the raspberry sauce
Raspberries 1k or berries to taste
Sugar to taste
Cinnamon stick 1 unit
Whole cloves 2 units

For the vanilla sauce
Egg yolks 8
Sugar 250g
Cups of evaporated milk 750ml
Vanilla extract 1 teaspoon

Step by Step

Panna Cotta
1. Take the mold you are going to use (26 cm) to the freezer.
2. Soak the sheet gelatin (or unflavored gelatin) in a jug with cold water and leave until it becomes gelatinous (the same will happen if you use powdered gelatin). Drain and take to the microwave for 2 minutes, until it becomes a caramel liquid.
3. Heat the crème fraîche with the sugar and vanilla; do not let it boil (because if not the cream fat will separate when cold).
4. Remove from the heat and add the dissolved gelatin. Add the rum.
5. Mix and put the pot over a bowl with water and ice to cool down (called reverse bain-marie). Stir with a hand whisk until the mixture is almost set; this will ensure that the gelatin does not separate from the creme when taken to the fridge.
6. Drain.
7. Put the panna cotta cream in the frozen mold, to prevent the gelatin from separating from the cream.
8. Freeze until it becomes firm.
9. Take the panna cotta from the freezer to the fridge. It will be easier to unmold. Do not unmond while frozen.
10. There are two ways of unmolding: heat in a mold with a kitchen blowtorch or submerge in hot water. Turn upside down on a dish.

Raspberry o berry sauce
1. Slightly boil the raspberries with sugar (the amount will depend on the acidity of the fruit). It should not have the consistency of jam, but of a loose sauce.

Vanilla sauce
1. Whisk the egg yolks with the sugar until the mixture is almost white.
2. Add the evaporated milk, the vanilla and bring to a boil avoiding curdling.
3. Cool immediately over water with ice, also called reverse bain-marie, to halt the cooking process.

Assembly
1. Once the panna cotta is unmolded, decorate with berries and add laminated almonds for a crunchy touch.
2. Finally, put the raspberry sauce and the vanilla sauce in jugs to serve to taste.