Panna Cotta
User Reviews
5
Panna Cotta
Description
This Panna Cotta recipe uses skim milk to bloom unflavored gelatin before combining it with a heated mixture of heavy cream and sugar. The cream mixture is brought to a boil carefully to dissolve sugar and gelatin without curdling, then flavored with vanilla extract. The mixture is poured into ramekins or cups and chilled for several hours to firm into a smooth, jelly-like dessert.
The raspberry sauce is freshly prepared by blending raspberries with sugar and lemon juice to add brightness and sweetness. Straining through a sieve removes seeds, resulting in a smooth topping that contrasts with the creamy panna cotta. The final dessert is garnished with fresh berries for visual appeal and fresh flavor.
This dessert is delicate with a soft, silky mouthfeel that comes from the careful gelatin incorporation and chilling process. It can be served chilled as a refined dessert after meals.
According to notes, chilling the panna cotta thoroughly and cooling while stirring the vanilla prevents splitting or separation. The gelatin must bloom properly before heating to ensure it sets. Panna cotta can be stored refrigerated for up to a week or frozen with proper wrapping for up to two months, thawing slowly in the fridge before serving.
Bloom gelatin in room-temperature milk before adding to the heated cream mixture to ensure proper setting.Cool the panna cotta mixture quickly by placing the saucepan in ice water while stirring in vanilla to prevent splitting.Allow at least 4 hours of refrigeration to let the panna cotta fully set before serving.Strain raspberry sauce through a sieve after blending to remove seeds and achieve a smooth topping.Store panna cotta in the fridge covered for 5-7 days or freeze tightly wrapped for up to 2 months, thawing in the fridge before serving.
Ingredients
- ½ cup milk room temperature, skim
- 1 (.25-ounce) envelope gelatin unflavored
- 2½ cups heavy whipping cream
- ½ cup sugar
- 1½ teaspoon vanilla extract
Raspberry Sauce
- 1 (6-ounce) container raspberries fresh
- ⅓ cup sugar
- 1 teaspoon lemon juice
- berries fresh, for topping
Instructions
- In a small bowl, add milk and gelatin powder. Stir together and set aside.
- Add heavy cream and sugar to a medium saucepan and cook on medium heat, stirring together.
- Bring mixture to boil. The cream will quickly rise to the top of the pan, so be careful, but as soon as the mixture is boiling, add the gelatin and milk, stirring until dissolved. Cook for one minute making sure to stir constantly.
- Remove the saucepan from the heat and stir in vanilla.
- Pour into 4 cups (or for smaller servings, 6 ramekins).
- Let the cups cool at room temp, then cover and refrigerate for at least 4 hours.
Raspberry Sauce
- Once panna cotta has chilled, make raspberry sauce. To make sauce, add all ingredients to a blender or food processor and blend until smooth.
- Pour the mixture through a sieve to remove the raspberry seeds.
- Pour the raspberry sauce over the top and garnish with fresh berries.
Notes
- Bloom gelatin in room-temperature milk before adding to the heated cream mixture to ensure proper setting.
- Cool the panna cotta mixture quickly by placing the saucepan in ice water while stirring in vanilla to prevent splitting.
- Allow at least 4 hours of refrigeration to let the panna cotta fully set before serving.
- Strain raspberry sauce through a sieve after blending to remove seeds and achieve a smooth topping.
- Store panna cotta in the fridge covered for 5-7 days or freeze tightly wrapped for up to 2 months, thawing in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 55g | 85% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 204mg | 68% |
| Sodium | 74mg | 3% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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