This dessert makes me think of the torrid afternoon heat of mid July when my mom made it and it was the family's joy. I prefer its light, cool texture before any ice-cream, and combined with crisp forest fruits, Panna Cotta becomes THE summer treat.
As you might already know, I try to keep the sugar content as low as possible so I adjusted this classic recipe to a healthier but still mouthwatering Panna Cotta.
STEP 1 : Prepare the gelatine as instructed on the packaging.
STEP 2 : Stir together the milk and the single cream in a sauce pan on low heat. Add the sugar, salt and gelatine and let it boil for one minute.
STEP 3 : Take the saucepan from the hob and let it cool for 10-15 minutes. Meanwhile, oil the cake pan so the Panna Cotta won't stick. I chose the muffin tray for better proportions and design.
When it comes to topping, you can serve it with your favourite topping or fruits. I love the way that the soft texture of Panna Cotta combines with the freshness of forest fruits.
When I crave something sweet I add a little bit of dark chocolate topping with reduced sugar content.