The Simple yet Delicious Fish Gelatin in Milk Panna Cotta Recipe

Panna cotta is a classic Italian dessert that has gained popularity worldwide due to its creamy texture and versatility. This fish-gelatin in milk panna cotta recipe is a twist on the traditional version, adding an exciting element of freshness from the gelatinous substance. In this article, we will guide you through the simple process of making this mouthwatering dessert at home.

To begin, prepare your serving plate by letting it cool outside the fridge for about 5-6 hours before placing it in the fridge. This step is crucial to prevent any condensation that might affect the texture of your panna cotta.

In a separate bowl, heat half a liter of fresh cream and add 100 grams of sugar, stirring well until the sugar is completely dissolved. Next, squeeze the fish-gelatin sheets into the milk and mix until they are fully dissolved. Then, heat an additional 100 ml of milk without boiling it.

Now it's time to combine all the ingredients in an aluminum mold that has been rinsed with ice water. Pour the mixture into the mold and let it cool before refrigerating it for about 5-6 hours or overnight.

One of the best things about panna cotta is its versatility. You can serve it plain, flavored with vanilla, or topped with a variety of sauces such as caramel, fruit coulis, chocolate, passion fruit, or mango. The beauty of this dessert lies in its ability to adapt to your taste preferences and culinary creativity.

In the summer, why not pair your panna cotta with seasonal fruits and serve it cold? Children love this dessert, and it's a perfect treat after a meal. Panna cotta can be kept in the fridge for up to 48 hours, making it an excellent option for meal prep or a quick snack.

Whether you're a fan of elegant slices or super chic single portions, panna cotta is sure to impress your guests. So go ahead and give this fish-gelatin in milk panna cotta recipe a try today!

Fish gelatin in milk