Creamy Vanilla Panna Cotta
User Reviews
5
Creamy Vanilla Panna Cotta
Description
This recipe begins by heating heavy cream with sugar until just boiling, then combining it with dissolved gelatine softened in milk on low heat. Vanilla is whisked in to impart distinct floral sweetness. The mixture is poured into molds or glasses and chilled for at least five hours to achieve a firm yet delicate set typical of panna cotta.
The accompanying berry topping is made by simmering assorted berries with sugar, cornstarch, water, and lemon juice until thickened. This creates a vibrant sauce that contrasts the creamy panna cotta with its bright and slightly tart flavor and varied berry textures.
The final presentation involves unmolding the panna cotta or serving in a glass with the berry compote spooned on top, providing an elegant, cool dessert suited for warm weather or a refined meal ending.
Because panna cotta contains gelatin, it must be stored chilled and consumed within a few days. It can be frozen once set but not refrozen after thawing. Vanilla extract can be swapped with bean paste or fresh vanilla bean for varying intensity. Agar agar may be used as a vegetarian gelatin substitute with adjustment.
Ingredients
FOR THE PANNA COTTA
- 1 tablespoon gelatine powder
- 2 tablespoons milk 2% fat
- 2 cups heavy cream whole/whipping or heavy cream with at least 30% fat content
- 6 tablespoons granulated sugar
- 1½ teaspoons vanilla
BERRY TOPPING
- 1 cup berries assorted frozen, blueberries, raspberries, strawberries etc
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 teaspoons lemon juice
Instructions
FOR THE PANNA COTTA
- In a medium pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
- In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
- Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm.
- If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!
FOR THE BERRY TOPPING
- In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.
Notes
- Store panna cotta tightly covered in the refrigerator for 3-4 days to maintain texture.
- Can be frozen once set for up to one month; avoid refreezing after thawing.
- Add berry topping just before serving to preserve texture and flavor contrast.
- Vanilla bean paste or fresh vanilla beans can replace extract at a 1:1 ratio.
- Agar agar powder or flakes can substitute gelatine but require simmering to activate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 164mg | 55% |
| Sodium | 57mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1765IU | 35% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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