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Traditional Pannacotta with Eggs
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety texture.
egg
dessert
traditional
boiled
Ingredients
Servings:
4

Ingredients

  • 100 gduck eggs
  • 60 gegg whites
  • 500 mlliquid cream 35% fat
  • 70 gsugar
  • 1 beinavanilla
Nutritional Information

Per Serving (Approx.)

Calories
633 kcal
Protein
8 g
Fat
51 g
Carbohydrates
25 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Place the liquid cream and the vanilla bean, split in half, in a pot over low heat until it begins to boil. Turn off the heat and let it rest for about 10 minutes until the cream is lukewarm.
  • Preheat the oven to 190°C, ensuring there is enough space to place the container for the bain-marie.
  • Heat water in a pan until it is about to boil, to use later for the bain-marie.
  • Strain the lukewarm cream using a fine sieve to ensure no vanilla bean residues remain.
  • Beat the egg yolks, egg whites, and sugar in a large bowl until the mixture whitens and is slightly foamy.
  • When the liquid cream is at room temperature, pour it into the bowl with the beaten eggs and stir gently with a spatula until everything is well incorporated.
  • Strain the mixture again to prevent any lumps or impurities.
  • Grease the ramekins with a little butter and fill them with the mixture without reaching the edges.
  • Place the ramekins into the water bath container and fill it with hot water up to the level of the pannacotta, but do not let it exceed the edges.
  • Cover the ramekins with aluminum foil to prevent crusts from forming during cooking.
  • Lower the oven temperature to 180 °C and place the bain-marie container with the ramekins inside.
  • Bake for about 50-55 minutes or until the panna cotta sets and has a firm yet wobbly texture in the center.
  • Carefully remove from the oven, take the ramekins out of the bain-marie, and allow them to cool completely at room temperature.
  • Cover the ramekins with plastic wrap and once cooled, place them in the refrigerator until the next day to ensure their structure and flavor.
Recommendations & Tricks
  • Ensure to prepare the panna cotta the day before serving, as it needs time to set in the refrigerator.
  • Choose an appropriate container for the bain-marie; preferably glass or ceramic that can go in the oven, and ensure it has enough space to comfortably place the seven ramekins.
  • Whisk the 100 grams of whole eggs and the 60 grams of egg whites until they are well integrated and without lumps.
  • In a saucepan, combine the 500 ml of liquid cream with a vanilla bean split in half. Bring it to a low heat, stirring occasionally until the cream begins to gently simmer.
  • Add the 70 grams of sugar to the saucepan with the cream and stir until it completely dissolves.
  • Once the cream is ready, let it cool slightly before incorporating it into the egg and whites mixture, to prevent the eggs from setting.
  • Pour the mixture into the ramekins, distributing it evenly, and place them in the bain-marie container, filling it with hot water up to halfway up the height of the ramekins.