Italian Contemporary Film Festivals Recipes

Pastina Panna Cotta with vanilla and caramel sauce

Name: Pastina Panna Cotta with vanilla and caramel sauce
Prep time: 5 min
Cook time: 5 min
Total time: 70 min
Yield: 5
Ingredients: 43 grams Sugar; 600 ml Cream (35% fat); 25 grams Sour cream; 1/5 Vanilla bean or substitute 1/2 teaspoon of vanilla extract; 2.5 each Gelatin sheets; 1/2 cup Barilla Pastina; For the caramel sauce; 100 grams Sugar; 20 grams Water; 50 grams Water; 50 grams Barilla Pastina; Crunchy caramel pastina sheets; 2 tbsp Barilla Pastina; 100 grams Sugar; 2 tbsp Water; Parchment paper

1 hours 10 minutes

Traditional

Looking for how to make a panna cotta recipe that’s different, easy, and guaranteed to impress? This Pastina Panna Cotta with Vanilla and Caramel Sauce is a creative twist on the classic Italian dessert—made with creamy vanilla-infused panna cotta, Barilla Pastina, and a caramel drizzle. Learn how to use pastina in a dessert, how to make panna cotta with gelatin sheets, and how to create crispy caramel sheets with pastina stars for the perfect finishing touch. It’s an unexpected, comforting treat that’s as fun to make as it is to serve.

Italian Contemporary Film Festivals Recipes

Ingredients

5 servings

43 gramsSugar

600 mlCream (35% fat)

25 gramsSour cream

1/5Vanilla bean or substitute 1/2 teaspoon of vanilla extract

2.5 eachGelatin sheets

1/2 cupBarilla Pastina

For the caramel sauce

100 gramsSugar

20 gramsWater

50 gramsWater

50 gramsBarilla Pastina

Crunchy caramel pastina sheets

2 tbspBarilla Pastina

100 gramsSugar

2 tbspWater

Parchment paper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

How to prepare it: 1. Place a pot of water to boil. Cook pastina in unseasoned water. Drain and cool down. 2. Cut in half the vanilla bean. Take off the beans and let it simmer in the cream and sugar for ½ hour. 3. In the meantime, soak the gelatin in cold water then add it to the cream and stir fast with a whisk to ensure it will not get lumpy. 4. When the cream is almost cold, stir it into the sour cream and the cooked pastina. 5. Pour the mixture in the molds (or glasses) and refrigerate overnight.

Step 2

For the caramel sauce: 1. Bring sugar and 20 gr of water to boil over medium heat. 2. Keep cooking until caramelized. 3. Add remaining 50gr of water little by little while mixing with a metal spoon. Bring back to boil until caramel is completely melted into the liquid. If the sauce appears to be too thick add more water to reach desired consistency. 4. Boil pastina on the side, drain and cool down flat on a sheet pan. 5. Add pastina to the sauce just before serving.

Step 3

Crunchy caramel pastina sheets: 1. In a dry skillet, toast pastina over medium heat until slightly brown, set aside. 2. In a small pot, heat up sugar with water, let it go over medium heat until brown caramelization is achieved. 3. Stir in toasted pastina, mix and pour on a sheet of parchment paper to cool down. 4. Once cold, break in pieces and use as a garnish.