Panna cotta by Cyril Lignac:a creamy and light recipe without gelatin

The panna cotta is an Italian dessert , typical of the Piedmont region located in the north of the country, which has everything to please. Literally meaning "cooked cream", it consists of fresh cream, sugar, gelatin sheets and natural flavors of vanilla, rum or coffee. It is often served with a fruit coulis or a caramel or chocolate sauce. Its success is essentially due to its smoothness and lightness . In general we use gelatin , a gelling agent, so that the panna cotta holds together perfectly, like jelly across the Channel. However, when the gelatin is dosed incorrectly, our dessert quickly turns into a very compact flan. Fortunately, the chef and pastry chef Cyril Lignac shared, at the microphone of RTL , the solution tomake a tasty and gourmet panna cotta, without using gelling agent !

Chef Cyril Lignac's tip for making panna cotta without gelatin

To make a panna cotta without using gelling agent, chef Cyril Lignac recommends opting for cooking in a bain-marie . The latter will allow the cream to cook slowly and make it creamy and soft. To do this, simply place your ramekins containing your panna cotta in a large dish with high edges and pour hot water into it to create the bain-marie. In addition, some current oven models offer a special built-in bain-marie cooking mode.

Cyril Lignac's creamy and light panna cotta recipe

To make a panna cotta without gelatin you need:

• 500 ml full cream
• 1 vanilla pod or orange blossom
• 4 egg whites
• 40 g of sugar

Preparation steps:

1. Preheat the oven to 120° degrees.
2. Using a knife, cut the vanilla pod in half then scrape the inside with the tip of the knife to extract the seeds.
3. In a saucepan, heat the single cream, vanilla seeds and vanilla rind until boiling.
4. Meanwhile, in a bowl, whisk the egg whites and sugar.
5. Remove the vanilla pod from the pan then add the hot preparation to the egg whites while mixing.
6. Pour the mixture into ramekins.
7. Bake them in the oven, in a bain-marie, for 30 minutes.
8. Chop a few pistachios, wash a few strawberries and raspberries and once cooked add them to the panna cotta for decoration. Enjoy!

Also read:

Clafoutis with cherries by Cyril Lignac:the ideal recipe to relive your childhood!

Yogurt cake by Cyril Lignac:a super easy recipe for an extra soft result!

Cyril Lignac's chocolate tart:an easy-to-make and really delicious recipe ("The gourmet-crunchy at its peak"!)