Panna cotta

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Italian Cuisine

Panna Cotta

Panna cotta

Panna cotta


We are happy to present this recipe and are sure that you will also welcome it too. We have received many requests for this delightful Italian sweet.

Panna cotta is a very famous sweet, un dolce al cucchiaio, which means it is a sweet that requires you to eat with a spoon.


Although a simple recipe it requires the additional ingredient of patience...

...well worth waiting for!



Che cosa vi occorre? What do you need?


Ingredienti (Ingredients)



1/2 tazza di latte (150 ml Milk)

300 ml di panna (Double cream)

2 fogli e 1/2 di colla di pesce (Gelatine leaf)

100 g di zucchero a velo (Icing sugar)

Un baccello di vaniglia (Vanilla pod)


Italian Panna Cotta




  1. Ammorbidite i fogli di gelatina in acqua fredda per 5 minuti; nel frattempo riscaldate la panna in un pentolino e continuando a mescolare aggiungete il baccello di vaniglia e lo zucchero.
  2. Aggiungete i fogli di gelatina e portate a leggera ebollizione.
  3. Rimuovete il baccello di vaniglia.
  4. Finché il composto è ancora caldo versatelo negli stampini e lasciate in frigorifero per almeno 6 ore (meglio se tutta la notte).


Complimenti in anticipo e fateci sapere cosa siete riusciti a fare!




  1. Soften the gelatine in cold water for 5 minutes; in the meantime, heat the cream in a saucepan, stirring constantly, add the vanilla pod and sugar.


  1. Add the gelatin and bring to a simmer.
  2. Remove the vanilla pod.
  3. While the mixture is still warm, pour it into the dishes and leave in the fridge for at least 6 hours (overnight is best).



Compliments in advance and let us know how you manage to do!




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