Panna Cotta
This classic vanilla panna cotta offers a smooth and creamy Italian dessert with just a few simple ingredients. It requires minimal hands-on time and benefits from chilling to set, making it a perfect make-ahead treat. Serve chilled with fresh fruit or sauces for a refined finish.
Equipment
- 1 small mixing bowl
- 1 Medium saucepan
- 1 Whisk
- Measuring cups and spoons
- 4 individual serving dishes (ramekins or glasses)
Ingredients
- ¼ cup 60 ml cold water or milk
- 1 ¼ teaspoons 4 g unflavored powdered gelatin
- 2 cups 480 ml heavy cream
- ¼ cup 50 g granulated sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean split and seeds scraped
Instructions
- Prepare Gelatin: Begin by pouring the cold water or milk into a small bowl. Sprinkle the powdered gelatin evenly over the surface, taking care not to pile it up to ensure even softening. Let this sit undisturbed for about 5 to 10 minutes until the gelatin blooms and becomes spongy.
- Heat the Cream Mixture: While the gelatin is softening, combine the heavy cream, granulated sugar, and vanilla extract—or if using a vanilla bean, add the scraped seeds along with the bean pod—into a medium saucepan. Warm the mixture over medium heat, stirring frequently. Heat just until it reaches a gentle simmer and the sugar dissolves completely. Avoid boiling to preserve the cream’s delicate texture. Once done, remove the vanilla bean pod if used.
- Incorporate Gelatin: Add the softened gelatin directly into the warm cream mixture. Whisk thoroughly until the gelatin is fully dissolved and the mixture is smooth.If you notice any undissolved gelatin bits, return the pan to low heat, stirring constantly, but be sure not to let it boil.
- Pour and Chill: Distribute the creamy mixture evenly into four serving glasses or ramekins. Allow them to cool slightly at room temperature, then cover and refrigerate for at least 2 to 4 hours, or until the panna cotta is fully set and firm to the touch.
- Serve and Garnish: Once set, garnish your panna cotta with fresh berries, a drizzle of berry sauce, or a spoonful of lemon curd for a burst of brightness and contrast.
Notes
- Gelatin Alternatives: If you prefer to use gelatin sheets instead of powder, soak 2 ½ sheets in 2 cups of cold water for 5 to 10 minutes until softened. Remove excess water, then stir the softened sheets into the warm cream mixture in step 3. Do not add sheets to the water in step 1.
- Dairy Substitutions: For a lighter panna cotta, you can substitute half of the heavy cream with whole milk or a non-dairy alternative, though texture will be slightly less rich.
- Storage Tips: Cover panna cotta tightly with plastic wrap or lids and refrigerate for up to 3 days. Avoid freezing as it can affect the delicate texture.
- Serving Ideas: For a more festive touch, try topping with caramelized nuts, toasted coconut flakes, or a dusting of cocoa powder.
