Mastering Panna Cotta: A Simple and Delicious Recipe

Mastering Panna Cotta: A Simple and Delicious Recipe

Panna cotta translates to “cooked cream”. It’s an egg-less version of pudding, making it a lighter and more refreshing dessert perfect for summer! You can use any type of milk, even plant-based milk. For a completely vegan dessert, substitute gelatin for agar-agar found here

Serve chilled with fresh berries, coulis or fruit compote and garnish with fresh mint for the perfect summer treat!

Panna Cotta

Panna cotta is a classic Italian dessert that is rich, creamy and silky-smooth in texture. The name "panna cotta" translates to "cooked cream" in Italian. Light, creamy and refreshing, it makes for the perfect summer dessert

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Resting Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian

Servings 6 portions

Ingredients

  

• 1/3 cup whole milk
• 1 envelope unflavoured gelatin
• 2 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract

Instructions

 

• Pour milk into a small bowl. Sprinkle gelatin powder over top and stir until combined. Gelatin will become spongy. Set aside
• Stir heavy cream and sugar together in a saucepan. Heat on medium setting and bring just to a boil. Do not allow to boil over.
• Stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
• Remove the saucepan from the heat and stir in vanilla extract. 
• Pour cream mixture into 6 individual ramekins that have been lightly greased with butter.  Allow to cool uncovered at room temperature, about 20 minutes.  
• Once cool, cover each ramekin with plastic wrap. Refrigerate until set, at least 4 hours to  overnight.
• To remove panna cotta from ramekins, heat outside with hot water, a hair dryer or blow torch. Run a butter knife around the edges, then flip over onto serving plates.
• Garnish with fresh berries, coulis and fresh mint

Notes

Use full-fat cream: Panna cotta relies on the richness and creaminess of full-fat cream to achieve its silky smooth texture. Using lower fat alternatives like half-and-half or milk will not yield the same results.

Don’t boil the cream: When heating the cream mixture, do not let it boil. Overheating can cause the cream to curdle and the gelatin to break down, resulting in a grainy texture.

Flavorings: Panna cotta can be flavored with a variety of ingredients, such as vanilla, citrus zest, or coffee. When adding flavorings, make sure to strain the mixture to remove any solids before pouring it into the ramekins.

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