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Panna cotta
The Piedmontese panna cotta: cream, sugar and vanilla set with gelatin and served cold with apricot jam. Weights in grams and bowl steps.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Heavy whipping cream 500 g
- Granulated sugar 80 g
- Gelatin, dry powder, unsweetened 8 g
- Water 40 g to bloom the gelatin
- Vanilla extract 5 g
- Apricot jam 60 g to serve
Steps
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1 Bloom the gelatin in 40 g of cold water for 10 minutes.
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2 Put the cream, sugar and vanilla in the bowl and heat: 5 min / 80 degrees / speed 1, reverse.
5 min · 80 °C · speed 1 · reverse
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3 Squeeze the gelatin and dissolve it in the warm cream: 1 min / speed 2, no heat.
1 min · speed 2 · reverse
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4 Pour into 6 moulds, let cool and refrigerate for at least 4 hours.
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5 Turn the panna cotta out and serve with the apricot jam.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 366 kcal | 338 kcal |
| Protein | 3.6 g | 3.3 g |
| Carbohydrate | 22.2 g | 20.5 g |
| Sugars | 20.2 g | 18.6 g |
| Fat | 30.1 g | 27.8 g |
| of which saturates | 19.2 g | 17.7 g |
| Fibre | 0.0 g | 0.0 g |
| Salt | 0.07 g | 0.07 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.