Quick panna cotta

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Quick panna cotta with blackcurrant preserve | H is for Home

This panna cotta recipe has a very good effort versus reward ratio – it’s quick, easy and utterly delicious.

Pouring hot liquid mixture into glass bowls

We once read a great quote – “panna cotta is just blancmange with a fancy accent”. That’s kind of true, but panna cotta does sound better doesn’t it? It’s the perfect dessert, particularly if you have to make something at short notice – or if you’re super busy with other jobs – during Christmas week for example!!

blackcurrant preserve

You can eat it plain – but a quick fruit coulis, caramel sauce or chocolate shavings add a delicious extra dimension. For this batch we made a lovely topping from blackcurrants that we’d preserved in the summer. Honey can also be added to the cream mix which is a classic method in Italy.

Quick panna cotta

Cook Time 10 minutes
Course Dessert
Cuisine Italian
Servings 6

Ingredients
  

  • 600 ml double cream
  • 1 tsp Vege-gel or any other agar agar powder
  • 50 g caster sugar
  • panna cotta ingredients

Instructions
 

  • Pour the double cream into a medium-sized saucepan
  • Before heating, add the Vege-gel/agar agar powder and combine well with a whisk
  • Add the sugar and heat on a medium flame stirring until the sugar has dissolved
  • Bring to simmering and pour into heat proof glass coups or bowls
  • Allow to cool for 5 minutes before covering with cling film/Saran wrap and putting into the fridge for at least 2 hours
  • Serve cold with fruit compote, preserve or coulis
Easy panna cotta ingredients
Keyword panna cotta
Quick panna cotta
Yields 6
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 600ml double cream
  2. 1tsp Vege-gel (or any other agar agar powder)
  3. 50g caster sugarpanna cotta ingredients
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Instructions
  1. Pour the double cream into a medium-sized saucepan
  2. Before heating, add the Vege-gel/agar agar powder and combine well with a whisk
  3. Add the sugar and heat on a medium flame stirring until the sugar has dissolved
  4. Bring to simmering and pour into heat proof glass coups or bowls
  5. Allow to cool for 5 minutes before covering with cling film/Saran wrap and putting into the fridge for at least 2 hours
  6. Serve cold with fruit compote, preserve or coulis
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