This Italian chef reveals the recipe for the best panna cotta, its texture is perfect

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This Italian chef gives the recipe for the best panna

Here is the real recipe for panna cotta by a former Top Chef candidate, without milk or gelatin!

With strawberry season in full swing, we’re enjoying fresh and delicious desserts to enjoy under the sun’s rays. Among the countless star desserts of the sunny days, we can’t ignore panna cotta, an Italian recipe that has its place in the pantheon of Italian desserts. Did you know that the recipe for an authentic Italian panna cotta requires neither milk nor gelatin? No more industrial texture, the reduced cream will only be creamier.

Denny Imbroisi, an Italian chef with Calabrian origins at the head of the Parisian restaurant IDA and former candidate of Top Chef in 2012, shared the recipe for the panna cotta of his childhood on the show Europe 1 Soir. The recipe is easy and will only take 10 minutes of your time. For 4 people, you will need 380 grams of 30% liquid cream, 25 grams of sugar, a vanilla pod, a lime or yellow lime and a fresh herb such as basil, coriander, mint or tarragon. Here is the recipe step by step:

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  • In a saucepan, add 300 grams of liquid cream with the sugar and bring to a gentle boil. Adding “the sugar to the cream straight away will prevent it from burning or sticking to the bottom,” according to the Italian chef.
  • Add the vanilla pod and a zest of lime or lime, or both, to the mixture. Stir very regularly with a whisk for about ten minutes until the cream has reduced by half. “To be sure of a successful reduction, you can weigh your preparation. You have to go from 300 grams to 140-150 grams,” says Denny Imbroisi.
  • Remove the pan from the heat and allow the mixture to cool, adding the remaining 80 grams of very cold liquid cream, which will stop the cooking.
  • Pour the mixture halfway into small glasses and leave to cool for at least two hours in the refrigerator.
  • When serving, add seasonal fruits on top and the aromatic herb of your choice.

As you can see, not only is the recipe from Italian chef Denny Imbroisi super simple and requires very few utensils and ingredients, but the result is also creamy as can be! The secret to the authentic panna cotta recipe from real Italians lies in the Italian saying “chi va piano va sano” (literally, “slow, steady”). In fact, you just need to be patient and let the preparation cool in the fridge for at least two hours. Buon appetito!

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