Panna cotta
Panna cotta is a classic Italian dessert known for its silky, creamy texture and delicate flavor. Made from sweetened cream thickened with gelatin and often flavored with vanilla, it is chilled in molds until set and then unmolded onto plates before serving. This elegant dessert is typically garnished with fresh berries, fruit coulis, or a drizzle of caramel or chocolate sauce. Panna cotta's simplicity and versatility make it a favorite choice for a light yet indulgent treat, perfect for rounding off any meal.
Ingredients
- 2 cups 480ml heavy cream
- 1 cup 240ml whole milk
- 1/2 cup 100g granulated sugar
- 2 teaspoons vanilla extract
- 2 and 1/4 teaspoons 1 packet unflavored gelatin
- 3 tablespoons cold water
Instructions
- Prepare Gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5-10 minutes to bloom (absorb the water).
Heat Cream and Milk:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
- Heat the mixture over medium heat, stirring occasionally, until it begins to simmer (do not let it boil). Remove from heat.
Dissolve Gelatin:
- Add the bloomed gelatin to the hot cream mixture and stir until the gelatin is completely dissolved.
- Stir in the vanilla extract.
Strain Mixture:
- Pour the mixture through a fine-mesh sieve into a large bowl or a pitcher. This helps to remove any undissolved gelatin or other particles for a smooth texture.
- Pour into Molds:
- Divide the mixture evenly among 6-8 individual serving molds or ramekins.
Chill:
- Allow the panna cotta to cool to room temperature.
- Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight chilling is ideal for the best texture.
Unmold and Serve:
- To unmold the panna cotta, dip the bottom of each mold briefly in hot water to loosen it, then gently invert it onto a serving plate.
- Garnish with fresh berries, fruit coulis, caramel sauce, or chocolate sauce as desired.