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Donkey milk panna cotta is an impressive dessert that requires very little effort. Donkey milk brings a mild, slightly sweet note. The cream provides creaminess. Vanilla and fresh berries complete the dish. In this recipe, we show you step by step how to make the cream, how firm it becomes, and how to plate it.
Ingredients for 4 glasses
| Ingredient | Quantity | Note |
|---|---|---|
| Cream | 300 ml | at least 30% fat |
| Donkey milk | 200 ml | thawed in the refrigerator |
| Sugar | 40–50 g | to taste |
| Vanilla pod | 1 | or 1 tsp vanilla extract |
| Leaf gelatin | 4 leaves | for a delicate, just-firm cream |
| Berries | 200 g | strawberries, raspberries, or mixed |
| Sugar for the sauce | 1–2 tbsp | depending on the sweetness of the berries |
Our donkey milk comes frozen. Store it at −18 °C. Thaw it slowly in the refrigerator at 2 to 7 °C the day before. This preserves its delicate flavor.
Step-by-step preparation
- Soak the gelatin: Place the gelatin leaves in cold water for about 10 minutes.
- Prepare the vanilla: Slit the vanilla pod lengthwise. Scrape out the seeds with the back of a knife.
- Heat the cream: Add the cream, sugar, vanilla seeds, and pod to a saucepan. Heat everything while stirring until it steams. Do not let it come to a rolling boil.
- Steep: Remove the saucepan from the heat. Let the vanilla steep for 10 minutes. Then remove the pod.
- Dissolve the gelatin: Squeeze out the gelatin well. Stir it into the hot cream until completely dissolved.
- Stir in the donkey milk: Let the cream cool slightly. Then stir in the cold donkey milk. This preserves its mild flavor.
- Pour into glasses: Divide the cream among four glasses. Cover them.
- Chill: Place the glasses in the refrigerator for at least 4 hours. Overnight, the cream will set particularly evenly.
Our fresh donkey milk is raw. If you have concerns, you can heat it to 72 °C before stirring it in. Then simply heat it together with the cream and follow the recipe as described.
The berry sauce
While the cream sets, prepare the sauce. Wash the berries. Cut the strawberries into small pieces. Put half of the berries in a small saucepan with some sugar. Simmer everything for 3 to 5 minutes. Purée the mixture and strain it through a sieve if desired. Let the sauce cool. The remaining berries will stay fresh for decoration.
How firm should panna cotta be?
Good panna cotta wobbles slightly when you move the glass. It is firm enough to eat with a spoon, but not sliceable like pudding. With four leaves of gelatin per half a liter of liquid, you will achieve this consistency in the glass. If you want to unmold the cream onto a plate, use one more leaf.
| Gelatin for 500 ml | Result | Serving |
|---|---|---|
| 3 leaves | very delicate, creamy | only in the glass |
| 4 leaves | delicate, slightly wobbly | in the glass |
| 5 leaves | firm, unmoldable | on a plate |
To unmold, dip the mold briefly in hot water. Run a knife around the edge. Then place a plate on top and turn it over quickly.
Variations
Vegetarian: Replace the gelatin with agar-agar. Follow the quantity on the package. Agar must come to a quick boil to set. Therefore, stir in the donkey milk only after that.
With honey: Replace some of the sugar with mild honey. This pairs well with the sweetness of the donkey milk.
With donkey milk powder: Instead of fresh milk, you can also use donkey milk powder. Stir 20 grams of powder into 200 milliliters of cold water and use the mixture like fresh milk.
Why donkey milk is a good fit for panna cotta
Classic panna cotta consists almost entirely of cream. It is rich and heavy. With donkey milk, the cream becomes lighter. Donkey milk is low in fat and has a mild, slightly sweet note. It complements the vanilla without overpowering it. Many people find the cream more delicate and less rich as a result.
The ratio is important. With about three parts cream and two parts donkey milk, the panna cotta remains creamy. More donkey milk makes it even lighter, but also softer. In that case, you will need a little more gelatin.
Plating like in a restaurant
Panna cotta in a glass is simple and looks good. With a few tricks, it becomes a real dessert for guests.
Set at an angle: Place the glasses diagonally in a muffin tin while chilling. The cream will then set at an angle. Fill the gap later with berry sauce. This creates a nice contrast.
With crunch: Crumble a few almond cookies or toast almond slivers in a pan without fat. Sprinkle them over just before serving.
With herbs: A mint or basil leaf on the berries adds freshness and color.
With cheese: For a menu, a small piece of donkey cheese with honey beforehand is a good fit. This allows your guests to experience donkey milk in two forms.
Leave the glasses in the refrigerator until just before serving. Panna cotta tastes particularly fresh when chilled. Add the sauce only at the table so that it does not soak into the cream.
Frequently asked questions
Can I prepare the panna cotta the day before?
Yes. Covered, it keeps well in the refrigerator until the next day. Add the sauce only shortly before serving.
Why is the donkey milk not boiled with the cream?
This preserves its mild, slightly sweet flavor well. If desired, you can still heat it together with the cream.
Can I use only donkey milk without cream?
You can, but the cream will then be significantly lighter and less creamy. In this case, use one more leaf of gelatin.
What other fruits are suitable?
Mango, peach, cherries, or passion fruit. A dollop of caramel or roasted nuts also pair well.
