Panna Cotta – a recipe by Herbert Hintner

Panna Cotta is a typical Italian dessert originating from Northern Italy.

Ingredients for 4 portions:
1 l cream
8 leaves Gelatine
½ vanilla pod
100 g sugar
1 tbsp of lemon Juice
Optional: garnish with seasonal fruit

Tipps from Herbert Hintner:

  • Panna Cotta can be kept in the fridge for 2 to 3 days.
  • For best results mix the well-softened gelatine with a small amount of the warm cream first and then mix with the rest of the cream.


Preparation (c. 25 minutes):

Soak the gelatine in cold water. Bring the cream to the boil with the sliced vanilla pod and then add the sugar. Next add the soaked gelatine and lemon juice.

Stir well until the gelatine is dissolved, remove the vanilla pod and then pour the cream mixture into moulds. Refrigerate for at least 2 hours.

Bon Appetite!



About Herbert Hintner

Herbert Hintner is chef de cuisine at Restaurant zur Rose and has been awarded a Michelin star among many other accolades for his traditional South Tyrolean cuisine, to which he adds his own creative new twist. It is particularly important to him to promote transparency and use regional products.

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