Panna Cotta
User Reviews
5
Panna Cotta
Description
This Panna Cotta recipe starts with blooming gelatin in cold water, then heating heavy cream, milk, sugar, and salt until simmering. The gelatin is melted briefly in the microwave before being whisked into the hot cream mixture, which is then cooled over an ice bath. Vanilla extract is stirred in for flavor.
The mixture is portioned into ramekins and refrigerated for at least 4 hours to set. The resulting dessert is silky and tender with a gentle firmness that holds shape when unmolded. The use of whole milk and heavy cream ensures a rich texture.
Notes include preparing a raspberry sauce by simmering raspberries with sugar and cornstarch, then straining to remove seeds. This sauce pairs well when served alongside or on top of the panna cotta, adding a bright fruit contrast.
Ingredients
- 3 Tbsp water cold
- 4 tsp (12 g) gelatin
- 3 cups (710 ml) heavy cream
- 1 cup (235 ml) milk whole
- 1/2 cup (100 g) granulated sugar
- Pinch salt
- 2 tsp vanilla extract
Instructions
- Pour water into a bowl, add gelatin all at once and mix right away. Let rest at least 5 minutes.
- Fill a very large bowl with a few cups of ice and enough cold water to come about halfway up the bowl.
- Meanwhile in a large saucepan bring heavy cream, milk, sugar and salt to a simmer stirring frequently to dissolve sugar. Remove from heat once it simmers.
- Immediately following, heat gelatin mixture in the microwave on high power for 10 - 15 seconds to melt mixture to liquid form and then right away pour into cream mixture and whisk for 30 seconds.
- Set saucepan over ice bath in large bowl, and stir with a spoon until it's cool to the touch. Stir in vanilla.
- Divide mixture among 8 (6 oz.) ramekins (or use wine glasses/dessert cups), adding slightly over 1/2 cup to each.
- Cover with plastic wrap and refrigerate until set, at least 4 hours.
- You can serve right from the cups or to unmold run a thin sharp knife around the inside edge of the ramekin then dip the ramekin in very hot water for about 5 - 10 seconds (be sure not to let water flow over top!).
- Then using fingertip gently pull the panna cotta from the inner edges to help peel it away from the sides, then invert onto dessert plate and tap to help unmold.
- Top with a berry sauce if desired (recipe in notes, not included in nutrition estimate as this is optional).
Notes
- Simmer raspberries with sugar and water to create a fruit sauce to serve with panna cotta.
- Thicken the raspberry puree with cornstarch mixture, then strain to remove seeds for a smooth sauce.
- Chill the raspberry sauce thoroughly before serving alongside the panna cotta.
User Reviews
Overall Rating
5
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