Authentic Gelatin Free Panna Cotta Ilariasperfectrecipesilariasperfectrecipes

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A delicious, creamy, delicate and authentic gelatin-free Panna Cotta useful to use up leftover egg whites!

  • Yield 4
  • Servings 4
  • Portion 1
500 ml Cream
150 g Egg Whites
80 g Sugar
1 Vanilla Pod
  1. Place the cream, sugar and vanilla pod in a pan and bring to the simmer. Remove from heat, remove the vanilla pod and let cool.
  2. Preheat oven to 300°F – 150°C – gas mark 2.
  3. In a bowl beat the egg whites with a fork, paying attention to not create foam or bubbles or your Panna Cotta will come out with holes, until the whites are become liquid quite like water and have lost elasticity.
  4. Using a sieve, add egg whites to the cream mixture. Mix well with a fork and divide the mixture among buttered non-stick moulds.
  5. Immediately, pour boiling water into a baking pan until the water level reach 3/4 of the moulds. Place the moulds in the pan (bain-marie method).
  6. Bake at 300°F – 150°C – gas mark 2 for 1 1/2 hour (90 minutes) or until the surface is golden brown. Turn off the oven and let cool Panna Cotta completely inside it before covering the moulds with plastic wrap.
  7. Refrigerate several hours (at least 4). To serve, unmould the Panna Cotta by passing a thin knife, or a long needle, heated in boiling water around the inside of each one. Turn each Panna Cotta out onto a dessert plate holding the base with a warm cloth to help the release. Spoon your favourite sauce or fresh fruit over or just dust with some icing sugar.
  8. Notes
    1. If you use pasteurized egg whites, that usually are perfectly liquid, you can save time!