Panna Cotta Recipe from Levetto’s Chef Shahir Massoud

Sweeten things up this holiday season with this quick and easy Panna Cotta recipe from Levetto’s Executive Chef, Shahir Massoud. Panna Cotta is a simple and delicious Italian custard. The key to this recipe is the ratio of cream, sugar, and gelatin.

Panna Cotta Recipe from Levetto’s Chef Shahir Massoud

 Panna Cotta

Ingredients

-1 litre of full cream

-1/2 cup of sugar

-1 1/2 table spoon of gelatin

-dash of flavouring: cinnamon, cocoa,vanilla bean

Directions

-Place cream over medium to high heat, slowly add the sugar, and gelatine.

-Watch carefully, as the cream will quickly rise to the top of the pan.

-Select a flavour and whisk it into the mixture.

-Let it cool over a bowl of ice to ensure the flavour emanates throughout the dish.

-Once cooled, place it into a mold (small bowl) and invert the Panna Cotta onto a dish.

-Now you can dress it up however you like! We suggest amaretti or biscotti crumbles, berries, and fresh basil.

 

Joel Levy
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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography