Telling an Italian that the homemade panna cotta contains gelatin is a real crime of lese majesté.

An authentic panna cotta contains neither milk nor gelatin.

To avoid any odds, Pierre Herbulot went to seek advice from Italian chef Denny Imbroisi, of the Parisian restaurant IDA, on Wendy Bouchard's program, "Europe Soir".

In Wendy Bouchard's show,

Europe Soir

, Pierre Herbulot met Italian chef Denny Imbroisi, from the IDA establishment, in the 15th arrondissement of Paris.

Objective: to have the real recipe for panna cotta, the one that will impress your guests and silence all your Italian friends.

For this, be warned, no need for milk or gelatin to make this famous reduced cream. 

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"Chi va piano va sano"

"We start with 300 grams of liquid cream in the pan," explains Denny Imbroisi.

"Small tip, immediately add the sugar to the cream, this will prevent the latter from burning, sticking to the bottom."

For the rest of the recipe, slowly boil the preparation, then you can start flavoring with vanilla and lemon and lime zest.

"To be sure of successful reduction, you can weigh your preparation. It is necessary to go from 300 grams to 140-150 grams", indicates the Italian chef.

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Finally, you have to cool the preparation with the 80 grams of cold cream that remains.

You can then start to fill the verrines halfway.

Obviously, before you can taste, you will have to be patient and leave to cool in the refrigerator for two hours.

When ready to serve, all you have to do is place the seasonal fruits on it with a little basil and lemon!

Ingredients for 4 persons) :

  • 300 g + 80 g of 30% liquid cream

  • 25g sugar

  • 1 lime or yellow lemon zest

  • 1 vanilla pod

  • Seasonal fruits

  • A fresh herb (basil, coriander, mint or tarragon)

Realization (Preparation time: 10 min + 4 h in fridge):

1. In a saucepan, put the 300 grams of liquid cream with the sugar, the scraped vanilla pod and a little lemon zest, and bring very slowly to a simmer, stirring very regularly with a whisk.

After about ten minutes, the cream should have reduced by half.

2. Then remove the pan from the heat, and add the remaining 80 grams of cream, very cold, it will block the cooking.

Then pour the preparation into small jacks and refrigerate for at least two hours.

3. Finally add the seasonal fruits, an aromatic herb of your choice and it's ready.