Panna Cotta
User Reviews
4.9
Panna Cotta
Description
This Panna Cotta begins by hydrating powdered unflavored gelatin in cold water, which is then dissolved into a warm mixture of milk, sugar, and vanilla. The use of cold water for gelatin prevents loss of gelling strength. The addition of heavy cream is done off heat to preserve texture. The mixture is strained to remove any gelatin clumps or vanilla solids, ensuring a smooth finish before being poured into individual serving dishes.
The dessert sets firmly after refrigeration for several hours or overnight, developing an elegant wobble characteristic of properly set gelatin desserts. It can be served directly in ramekins or inverted onto plates after dipping briefly in hot water to loosen the edges.
Different serving vessels such as wine glasses or shot glasses can adjust portion size and presentation. The recipe also allows for flavor variations, including citrus zests or espresso powder, and suggests serving with roasted strawberries for complementary sweetness and acidity.
Tips include avoiding boiling the milk to prevent skin formation during chilling, choosing organic dairy for quality, and careful removal techniques if the panna cotta sticks to molds.
Ingredients
- 1 (¼-ounce/7g) envelope powdered gelatin unflavored
- ¼ cup water 60mL, cold
- 1 cup milk 240mL, whole
- ½ cup sugar (100g)
- 1 vanilla bean seeds scraped or 2 teaspoons vanilla extract
- 1½ cups heavy cream (360mL)
Instructions
- Place the water in a small bowl, and sprinkle the gelatin evenly over the surface of the water. Set aside to hydrate.
- Combine the milk, sugar, and vanilla bean with seeds or vanilla extract in a medium saucepan over medium-low heat, stirring frequently. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved. Stir in the cream. Remove from the heat and strain through a fine mesh sieve.
- Divide the mixture among 6 (6-ounce) ramekins or small glasses. (there should be about 4 ounces per dish.) Place in the fridge to chill for at least 6 hours or overnight. (Cover loosely with plastic wrap, if desired.)
- Serve the panna cotta out of the ramekin or invert it by dipping the ramekin in a bowl of hot water for about 3 seconds. Run a thin, sharp knife around the edge of the panna cotta. Place a small plate on top and flip the ramekin and plate over. Wiggle the ramekin to release the panna cotta. If it doesn’t come loose, dip in hot water again. Serve with berries or as desired.
Notes
- Bloom gelatin in cold water to preserve its setting properties before melting into warm milk mixture.
- Heat milk mixture to just hot (around 140°F) without boiling to avoid skin formation during chilling.
- Strain the mixture before chilling to ensure smooth, creamy panna cotta free of gelatin lumps or vanilla solids.
- If panna cotta does not release easily from ramekin, dip in hot water again briefly or use a sharp thin knife to loosen edges before inverting.
- Vanilla beans can settle during chilling, so using vanilla extract yields an evenly white dessert when inverted.
- Choose molds appropriate to occasion, from ramekins to shot glasses, adjusting chilling time accordingly.
- Optional flavor additions include citrus zest or dissolved espresso powder for different tastes.
- Roasted strawberries made by baking with sugar and vanilla add a complementary topping when served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 33mg | 1% |
| Potassium | 118mg | 3% |
| Sugar | 20g | 40% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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