Panna Cotta Without Gelatin: A Velvety Italian Dessert
Category: Desserts
Servings: 4
If you are looking for a refined and indulgent dessert, this Panna Cotta recipe without gelatin is perfect for you. Made with creamy fresh cream, whole milk, and the gentle touch of vanilla and orange, this smooth and rich Italian delight is sure to impress. Instead of using gelatin, we rely on the natural thickening properties of eggs, which gives the panna cotta a unique, silky texture. Top it off with a vibrant strawberry sauce infused with orange zest, and you’ve got a dessert that will steal the show at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh heavy cream | 300 ml |
| Whole milk | 125 ml |
| Egg whites | 70 g |
| Granulated sugar | 70 g |
| Vanilla bean | ½ pod |
| Fine salt | 1 pinch |
| Fresh strawberries | 300 g |
| Orange | ½ fruit |
| Powdered sugar | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 22 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 18 g |
Instructions
-
Prepare the Panna Cotta Base
Start by combining the whole milk and fresh heavy cream in a medium saucepan. Using the tip of a knife, split the vanilla bean lengthwise and scrape the seeds into the milk and cream mixture. Add the scraped pod as well for extra flavor. Stir in the granulated sugar and a pinch of fine salt. Place the saucepan over medium heat and warm the mixture gently. Stir occasionally until the sugar has dissolved completely. Be careful not to let the mixture boil—just heat it to a simmer. -
Infuse the Mixture
Once the sugar has dissolved, remove the saucepan from the heat. Let the mixture steep and infuse with the vanilla and other flavors until it cools to room temperature. This step allows the vanilla to infuse into the liquid, creating a deep, aromatic base for your panna cotta. -
Prepare the Egg Whites
While the cream and milk mixture is cooling, separate the egg whites from the yolks. Place the egg whites in a separate bowl and whisk them lightly until they begin to froth. You don’t need to whip them to stiff peaks—just a light froth will suffice, which will help with the smooth texture of the final dish. -
Combine the Egg Whites and Cream Mixture
Once the cream and milk mixture has cooled to room temperature, strain out the vanilla bean pod. Slowly whisk the egg whites into the cream mixture. You want to incorporate the egg whites gently, ensuring that the mixture remains smooth and homogenous. -
Fill the Molds
Using a funnel to avoid spilling, pour the creamy mixture into four small molds (about 175 ml in capacity each). It’s best to use individual, well-greased ramekins or panna cotta molds for easy removal later. The mixture should reach about three-quarters of the height of the molds. -
Bake the Panna Cotta
Prepare a small baking dish and place the filled molds inside it. Carefully pour hot water into the baking dish, filling it about three-quarters of the way up the sides of the molds. This water bath (called a bain-marie) ensures the panna cotta cooks evenly and gently. Place the dish in a preheated oven at 140°C (285°F) for convection or 160°C (320°F) for conventional ovens. Bake for 60 minutes or until the panna cotta is set and golden brown on top. The center should still have a slight jiggle but shouldn’t be liquid. -
Cool the Panna Cotta
Once cooked, remove the panna cotta from the oven and let it cool in the water bath. After about 30 minutes, remove the molds from the water, and transfer them to a wire rack to cool to room temperature. Once cooled, refrigerate the panna cotta for at least 2 hours to fully set. -
Prepare the Strawberry Sauce
While the panna cotta is cooling, prepare the strawberry sauce. Rinse and hull the fresh strawberries, then cut them into small pieces. Place the strawberries in a non-stick skillet along with the powdered sugar. Cook over low heat, stirring occasionally, until the strawberries soften and release their juices. Let the mixture simmer for a few minutes, allowing the sugar to dissolve completely and the strawberries to become syrupy. -
Add the Orange Zest
Take half an orange and, using a zester, create fine strips of zest. Set the zest aside for garnish. Squeeze a little juice from the orange into the strawberry sauce to add brightness and complement the sweetness of the berries. Let the sauce cool to room temperature. -
Unmold the Panna Cotta
When you’re ready to serve, gently run a small, sharp knife around the inside edge of each mold to loosen the panna cotta. Dip the outside of the mold briefly in hot water (for just a few seconds), then carefully invert it onto a plate. The panna cotta should slide out smoothly. -
Serve and Garnish
Spoon the strawberry-orange sauce around the panna cotta, and garnish the top with the finely sliced orange zest. You can arrange the zest in a decorative pattern, such as a star, to make it visually appealing.
Tips for Success:
- Make sure to let the panna cotta cool completely before refrigerating it, as this will allow it to set correctly.
- You can prepare the panna cotta a day ahead of time, allowing it to set in the fridge overnight.
- If you prefer a smoother texture, you can blend the strawberry sauce before serving to remove any seeds or pieces of fruit.
This panna cotta without gelatin is a simple yet elegant dessert that combines creamy textures and fresh, bright flavors. The addition of orange and strawberry brings a refreshing twist to this classic Italian treat. Enjoy the harmonious flavors and the smooth, silky consistency that makes this dessert irresistible. Perfect for dinner parties, celebrations, or simply a sweet indulgence after a long day!
