A super simple recipe, basically an Italian version of JELLO with cream and vanilla. Since the active ingredient is Gelatin you can use espresso cups for small whimsical rounded portions, maybe a martini glass or, a cute bundt pan, the point is you can use your imagination with the vessel. I like to use Vanilla Beans because they really POP visually when you are serving, unfortunately the price has skyrocketed in the past few years so I use Vanilla Paste instead. It can be served by itself or with berries. When I was in Italy, I made it with a compote of wild blackberries.
Panna Cotta
Course: Dessert, RecipeCuisine: ItalianDifficulty: Easy PeasyServings
8
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
1 Quart Heavy Cream or (946ml)
200 Grams Granulated Sugar
1 Pinch Salt
1 Tablespoon Vanilla Paste or 1 Vanilla Bean
5 Sheets Gelatin (Bloomed and Strained)
Directions
- In a heavy bottomed sauce pot on high heat add the heavy cream, sugar, pinch of salt and Vanilla Paste. Stir constantly with a whisk so you don’t burn the bottom, you want the sugar fully dissolved and you want top bring the mixture to a boil.
- Take off the heat and add the gelatin, stir it in well for about a minute so you know it’s fully melted and incorporated. (if you were making a larger batch you’d want to strain it to make sure there’s not a glob of unmelted gelatin)
- If you are using individual cups as portions transfer the mixture to a a pitcher or easy to pour container, or if your using a bowl or can pan, just pour it in.
- Allow it to cool then put it in the fridge and leave it to set for at least 8 hours.
- To Unmold, pass a knife around the edges and flip it over, if it doesn’t come right out, try a hot water bath on the metal.