Neapolitan Panna Cotta
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Neapolitan Panna Cotta
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Neapolitan Panna Cotta

Preparation
45 MIN
Cooking
15 MIN
Chilling
12 H
Servings
8

Ingredients

Vanilla Panna Cotta

Strawberry Panna Cotta

Chocolate Panna Cotta

Preparation

  1. Lightly oil a 23 x 13-cm (9 x 5-inch) or 1.5 litres (6 cups) glass loaf pan.

Vanilla Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. In a saucepan, gently heat the cream with the sugar and stir until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved. Stir in the milk and vanilla. Pour into the prepared pan. Cover and refrigerate for 3 to 4 hours or until the panna cotta has set.

Strawberry Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. In a saucepan, gently heat the cream with the sugar and stir until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved. Stir in the strawberry purée. Let cool. Pour into the pan over the vanilla panna cotta. Cover and refrigerate for 3 to 4 hours or until the panna cotta has set.

Chocolate Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. In a saucepan, gently heat the cream with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
  3. Add the chocolate and allow to melt for 1 minute. With a whisk, stir until smooth. Gradually stir in the milk with a whisk until smooth. Let cool. Pour into the pan over the strawberry panna cotta. Cover and refrigerate for 3 to 4 hours or until the panna cotta has set.
  4. Unmould onto a serving dish. Slice and serve.

Note

For easy unmoulding, dip the pan in boiling water for about 30 seconds. You can also run a knife between the pan and the panna cotta.

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