Description
Silky smooth panna cotta, made with just a few ingredients.
Perfect for a simple yet elegant dessert.
Ingredients
Units
Scale
- 4 cups (946 ml) cream
- 1/2 cup (120 g) granulated sugar
- 1 vanilla bean
- 5 sheets of leaf gelatin or 2 packets of powdered gelatin
- 5 tbsp (90 ml) water (if using powdered gelatin)
Instructions
- For the Soup:
- If using vanilla bean, cut it down the middle, scrape out the seeds, and put both the seeds and bean in a large saucepan with the sugar and 500ml of cream.
- Bring the cream to a scald, remove from heat, add leaf gelatin, and stir to dissolve.
- If using powdered gelatin, dissolve it in water, let it absorb the water, then add it to the cream.
- Add the remaining 500ml of cream and stir. This prevents the vanilla beans from settling at the bottom.
- If not using a vanilla bean, bring the full 1L of cream to a scald.
- Lightly spray your molds with a non-stick spray and pour in the liquid.
- Refrigerate for at least four hours.
- To unmold the panna cotta, if needed, dip the molds lightly in hot water to loosen them.
- Garnish with fresh fruit coulis by bringing fresh fruit to a boil with sugar, then pureeing and straining.
- Alternatively, garnish with whole fruits.
Notes
- For a richer flavor, use heavy cream instead of regular cream.
- Bloom the gelatin sheets in cold water for 5-10 minutes before adding to the warm cream.
- Store leftover panna cotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 15
- Protein: 2
- Cholesterol: 50