Panna cotta montata
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Whipped panna cotta

Panna cotta montata per 6 bicchieri


Dosi per 6 bicchieri

200gr di latte intero

1 bacca di vaniglia

500gr di panna fresca 32%

85gr di zucchero semolato

18gr di gelatina in fogli

250gr di panna fresca semimontata


Soak the gelatin in cold water. Heat up the liquid cream with the sugar, milk and vanilla.

Add the gelatin and leave the mixture to cool down, making sure to stir it every 5 minutes or so. In the meantime, whip the cream and place it in the fridge.

Once the mixture has cooled down, add the semi-whipped cream and keep the combined ingredients in the fridge for the next 2 hours, stirring every 10 minutes or so. In this way, the gelatin will not cause the liquids to separate from the semi-whipped cream.

For best results, leave the mixture to rest for at least another 2 hours.

After this, use a pastry bag to serve up the dessert in wine glasses, adding some locally sourced berries and a few mint leaves.

This recipe has been created and produced by the Baita Checco restaurant