Panna Cotta
User Reviews
5
Panna Cotta
Description
This Panna Cotta uses gelatin softened in water then combined into heated cream, milk, and honey mixture infused with vanilla and a pinch of salt. The gelatin dissolves fully ensuring a set, yet silky texture. The mixture is poured into ramekins and chilled for several hours until firm enough to hold shape but still creamy and tender.
The accompanying strawberries are thinly sliced and macerated with honey, releasing juices that mingle with the natural berry flavor. This topping adds a fresh, slightly sweet and juicy contrast to the smooth richness of the panna cotta. The result is a balanced dessert combining gentle sweetness, creamy texture, and the bright berry finish.
The recipe suggests gently pouring the custard into ramekins using a measuring cup for accuracy and optionally covering the ramekins with plastic wrap to reduce skin formation. Choices of sweeteners can vary with honey preferred in the panna cotta and maple syrup in the berries for texture differences.
Ingredients
Panna Cotta
- 2 tablespoons water
- 1 tablespoon powdered gelatin unflavored
- 2 cups heavy cream
- 1 cup milk whole
- ¼ cup honey or maple syrup
- 1 ½ teaspoons vanilla extract
- kosher salt pinch
Macerated Strawberries
- 10 to 12 strawberries thinly sliced
- 2 tablespoons honey or maple syrup
Instructions
To make the panna cotta
- To bloom the gelatin: Place the water in a small dish or bowl (wider is better). Sprinkle the gelatin on top, and allow it to dissolve for 5 minutes.
- Warm the cream: Add the cream, milk, and honey to a pot over medium-high heat. Heat the mixture and stir together until a few bubbles appear on the outside edge, just before the boiling point. Then remove from the heat and stir in the vanilla and salt.
- Stir in gelatin: Add the bloomed gelatine to the pot of cream and whisk until fully dissolved, making sure there are no lumps.
- Pour and chill: Carefully pour the hot cream into six (4-ounce) ramekins. Cover the ramekins with plastic wrap, and place in the fridge to chill for at least 4 to 6 hours or overnight.
To make the macerated berries
- Stir together: Add the sliced strawberries and maple syrup to a mixing bowl and stir together. Cover the bowl and refrigerate for 30 minutes to an hour, until they start to release their natural juices.
To assemble
- To invert the panna cotta: Remove the ramekins from the fridge and run a small knife around the edge and/or dip the bottom of the panna cotta in hot tap water for a few seconds. Then, invert each ramekin onto a dessert plate and give it a gentle tap to release it.
- Top with strawberries: Spoon the strawberries and some juice on top of each panna cotta.
Notes
- Pour custard using a measuring cup for easier, less messy portioning into ramekins.
- Covering the panna cotta with plastic wrap during chilling helps minimize surface skin but is optional.
- White honey works well in the custard, while maple syrup suits the macerated berries due to its liquid consistency.
- You can use other sweeteners interchangeably according to preference without affecting the basic set and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 95mg | 32% |
| Sodium | 41mg | 2% |
| Potassium | 180mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 12mg | 13% |
| Calcium | 108mg | 11% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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