Printable Recipe
Panna Cotta
A silky vanilla panna cotta with a soft wobble, served in ramekins or unmoulded with fresh berries.
Prep time
10 min
Cook time
5 min
Total time
7 hrs 15 min
Yield
6
Ingredients
7
Steps
10
Filed under: puddings & custards, italian, stovetop, over 1 hour, strawberry, vanilla.
Source channel: Preppy Kitchen
Key ingredients
cold water, envelope unflavored powdered gelatin, whole milk, granulated sugar, vanilla bean.
Ingredients
- ¼ cup cold water (60mL)
- 1 (¼-ounce/7g) envelope unflavored powdered gelatin
- 1 cup whole milk (240mL)
- ½ cup granulated sugar (100g)
- 1 vanilla bean (seeds scraped or 2 teaspoons vanilla extract)
- 1½ cups heavy cream (360mL)
- For serving: roasted strawberries or fresh berries
Method
- Place the cold water in a small bowl and sprinkle the powdered gelatin evenly over the surface. Leave it to hydrate for at least 5 minutes.
- Combine the whole milk, granulated sugar and vanilla bean with its seeds, or vanilla extract, in a medium saucepan.
- Heat over medium-low heat, stirring frequently, until the mixture reaches about 140°F and is hot to the touch but not boiling.
- Add the bloomed gelatin and whisk gently until it has completely dissolved.
- Stir the heavy cream into the milk and gelatin mixture.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve.
- Divide the panna cotta mixture evenly among six 6-ounce ramekins or small glasses.
- Leave the panna cotta to cool at room temperature for about 1 hour.
- Cover the ramekins and refrigerate for at least 6 hours, preferably overnight, until softly set.
- Serve in the ramekins or carefully unmould and finish with fresh berries or roasted strawberries.