Remember the super popular Hell’s Kitchen cooking show? Although it was an entertainment program, it gave the restaurant business many talented people who passionately wanted to make a career as a chef and were ready to fight for it even in the hellish kitchen. We invited one of these people, Dmitry Popov, to our school to hold a lesson and cook a dish, which he presented to the judges in the final of the Ukrainian Hell’s Kitchen. Meet heavenly panna cotta from hellish cuisine 🙂
Remember the super popular Hell’s Kitchen cooking show? Although it was an entertainment program, it gave the restaurant business many talented people who passionately wanted to make a career as a chef and were ready to fight for it even in the hellish kitchen. We invited one of these people, Dmitry Popov, to our school to hold a lesson and cook a dish, which he presented to the judges in the final of the Ukrainian Hell’s Kitchen. Meet heavenly panna cotta from hellish cuisine 🙂- Prep time: 20 minutes + 3-4 hours’ chilling
- Cook time: 15 minutes
- Serves: 4-6
- Difficulty: medium
- Course: dessert
- Cookware: saucepan, cooking thermometer
- Cuisine: European
Ingredients
- 500 ml single cream
- 7 g gelatine
- 100 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
For decorating:
- 200 g fresh berries
- 2 sprigs of mint
- 15 g icing sugar
Cooking method
Step 1
Pour gelatine into a small saucepan, add cold water so that it completely covers the gelatine. Set aside until the gelatine swells. Put a saucepan with swollen gelatine on low heat. Whisk the gelatine constantly until it is completely dissolved. Remove from heat and set aside.
Step 2
Cut vanilla bean along in half. From each half, scrape seeds with a knife. Pour cream into a saucepan, add sugar, vanilla pod and seeds or vanilla paste, pour gelatine. Put on low heat and, whisking constantly, warm the mixture to 55-60°C. Remove from heat, discard vanilla pod. Pour into moulds for 2/3 of their volume. Place in the fridge to set for 3-4 hours. Sprinkle with icing sugar and serve with fresh berries and sprig of mint.
My tips and tricks:
One famous chef told me that “the ideal panna cotta should shake like a beautiful female breast.” I am not an expert in these matters, but I know that thanks to the gelatine, panna cotta keeps its shape perfectly. Therefore, you can serve it by taking it out of the mould after chilling. And check how it shakes at the same time 😊 To do this, before you pour panna cotta, grease the moulds with any odourless oil. Leave it to chill. When it’s ready, just turn the mould over onto a plate – you will see panna cotta will “jump out” of it by itself. Serve it with sauce and berries and enjoy!
- 500 ml single cream
- 7 g gelatine
- 100 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- For decorating:
- 200 g fresh berries
- 2 sprigs of mint
- 15 g icing sugar
- Pour gelatine into a small saucepan, add cold water so that it completely covers the gelatine. Set aside until the gelatine swells. Put a saucepan with swollen gelatine on low heat. Whisk the gelatine constantly until it is completely dissolved. Remove from heat and set aside.
- Cut vanilla bean along in half. From each half, scrape seeds with a knife. Pour cream into a saucepan, add sugar, vanilla pod and seeds or vanilla paste, pour gelatine. Put on low heat and, whisking constantly, warm the mixture to 55-60°C. Remove from heat, discard vanilla pod. Pour into moulds for ⅔ of their volume. Place in the fridge to set for 3-4 hours. Sprinkle with icing sugar and serve with fresh berries and sprig of mint.