Creamy Panna Cotta
This recipe unveils the secrets to creating a velvety, wobbly masterpiece.
Equipment
- Saucepan
- Whisk
- Heat Proof cups or ramekins
- Mixing bowls
- Refrigerator
Ingredients
- 2 cups Double Cream
- 1/2 cup Whole Milk
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/4 tsp Unflavoured Gelatin
- 3 tbsp Cold Water
Instructions
- In a small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes to soften.
- In a saucepan, combine the heavy cream and sugar. Warm the mixture over low heat, stirring until the sugar dissolves. Be cautious not to bring it to a boil.
- Remove the cream mixture from heat, stir in the vanilla extract, and let it cool for a few minutes.
- Now, gently whisk the softened gelatin into the warm cream mixture until fully dissolved
- Pour the mixture into heatproof cups or ramekins, filling them about three-quarters full.
- Chill the pannacotta in the refrigerator for at least 4 hours, or until it's set.
- To serve, briefly dip the cups in hot water to loosen the pannacotta. Run a knife around the edge to help release it. Invert the cup onto a serving plate to unmold the dessert.
- Garnish your panna cotta with fresh berries, a drizzle of honey, or a sprinkle of cocoa powder if desired.
Notes
- To avoid any lumps in your panna cotta, ensure the gelatin is entirely dissolved in the cream mixture.
- Customise your panna cotta by infusing it with other flavours such as lemon zest, coffee, or even a touch of liqueur like amaretto.