The Catalan TableTraditional 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.
Ingredients
Servings
6
Measurement units
Ingredients
- 100 gduck eggs
- 60 gegg whites
- 500 mlliquid cream 35% fat
- 70 gsugar
- 1 beinavanilla
Nutritional Information
Per serving
Calculated for 6 servings
Calories
363 kcal
Protein
4.9 g
Fat
31.3 g
Carbohydrates
15.1 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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.
Original recipe
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