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Panna Cotta Recipe

Panna Cotta Recipe

Pinklady
Panna cotta is believed to have been invented in the early 1900s in the Piedmont region of Italy. The dessert was traditionally made by simmering cream, milk, and sugar, and then mixing it with gelatin to set. Over time, panna cotta has evolved to include various flavors and toppings, making it a versatile and beloved dessert in Italian cuisine and beyond.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 300 kcal

Equipment

  • Small saucepan
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Ramekins or small dessert cups
  • Plastic wrap

Ingredients
  

  • 2 cups (500 ml) heavy cream
  • 1 cup (250 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 2 1/2 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water

Instructions
 

  • Prepare the Gelatin:
    In a small mixing bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom.
  • Heat the Cream Mixture:
    In a small saucepan, combine the heavy cream, whole milk, and granulated sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the bean to the saucepan. If using vanilla extract, add it later.
  • Dissolve the Sugar:
    Heat the cream mixture over medium heat, stirring occasionally until the sugar is completely dissolved. Do not let the mixture boil.
  • Add the Gelatin:
    Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved. If using vanilla extract, add it now.
  • Strain the Mixture:
    For an extra smooth texture, strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl. This step is optional but recommended.
  • Pour into Molds:
    Evenly pour the panna cotta mixture into ramekins or small dessert cups. Allow them to cool to room temperature.
  • Chill the Panna Cotta:
    Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or until set. Overnight chilling is even better.
  • To serve, you can unmold the panna cotta by running a knife around the edges and inverting it onto a plate. Alternatively, serve it directly in the ramekins.

Video

Keyword Panna Cotta Recipe