Description
Panna cotta is a creamy, smooth, and elegant Italian dessert that requires minimal preparation and offers endless possibilities for flavor customization, making it perfect for any occasion.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract (or the seeds of one vanilla bean)
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons water
Instructions
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Add vanilla extract (or vanilla bean seeds) and mix well.
- Pour the panna cotta mixture into individual serving cups, ramekins, or molds. Allow to cool at room temperature for 10 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set. For the best results, refrigerate overnight.
- To serve, you can leave the panna cotta in the cups or gently unmold it by running a knife around the edges and inverting onto serving plates.
- Top with fresh berries, fruit compote, caramel sauce, or any topping of your choice.
Notes
For a richer, creamier texture, you can increase the amount of heavy cream to milk (e.g., use 2 1/2 cups cream and 1/2 cup milk).
Panna cotta can be stored in the refrigerator for up to 3 days. If topped, store toppings separately for freshness.Freezing panna cotta is possible, but it may alter the creamy texture. Let thaw in the fridge before serving.If using agar-agar instead of gelatin, use 1 teaspoon of agar-agar powder for every tablespoon of gelatin.Infuse the cream with citrus zest or herbs like rosemary for added flavor variety.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 23g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
