I have an admiration bordering on veneration for the pastry chef Gino Fabbri.
In his book “Sweets and talent of a world champion”, I always find tips and secrets of patisserie.
I’m not a fan of panna cotta in restaurants, but I love this one.

Baked pannacotta

  • Preparation time: 20 minutes+rest
  • For 6 single-portion pannacotta
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 430 g of double cream (35% fat cream)
  • 84 g of sugar
  • 4 egg whites
  • ½ vanilla pod
  • A pinch of salt
  • 6 tablespoons of sugar for the caramel
  1. Instructions
  2. The night before, use a saucepan to bring the cream, sugar, and vanilla pod to a boil. Turn off the heat and leave to rest in the refrigerator overnight.
  3. The next day, preheat the oven to 275°F.
  4. Filter the mixture and add the egg whites and a pinch of salt. Mix well with the immersion blender, then filter with a fine-mesh strainer.
  5. Prepare the caramel. Place the sugar in a pan and place it on the heat. Never stir and wait for the caramel to form. As soon as it turns a hazelnut color, remove it from the heat and line the single-portion pudding cups, turning the molds so that the caramel can veil the bottom and sides.
  6. Pour the cream mixture into the ramekins, cover them with aluminum foil, and cook in a static oven in a bain-marie for about seventy-five minutes (1hr 15min).
  7. Leave to cool in the refrigerator for at least four hours.

Tips to ensure the success of the dish:

  •  Making caramel is a potentially dangerous process, so never let children do it.
  •  The bain-marie is a cooking process in a container that is not in direct contact with the fire but immersed in water kept at the desired temperature. In this case, inside an oven is a pan filled with water up to half the height of the molds.
  • The baking time is an estimate because each oven cooks differently.
  • If you want to make a single mold, the cooking times double.
  •  The only precaution before serving is to not break the dessert. To do this, place the mold on the heat for a few minutes. This way, the caramel in the mold melts and the pudding slides out more easily.