PANNA COTTA
Panna cotta is Italian for “cooked cream.” It is a deliciously light and silky eggless custard that jiggles and defies gravity. It can be served simply in a cup or ramekin, or inverted out of a mold onto a plate. This is a base recipe that can be infused or topped with a variety of flavors and ingredients.
PANNA COTTA RECIPE makes 6 servings
INGREDIENTS
300ml heavy cream
300ml milk
1/4 cup white sugar
1 vanilla bean or 1 tsp vanilla extract
2 1/2 gelatin leaves or 1 gelatin powder packet
6 ramekins, espresso mugs, silicone molds, or any small heat tolerant vessel to hold the pan cotta
mesh strainer
DIRECTIONS
Bloom the gelatin sheets or powder in cold water
In a pot combine heavy cream, milk, and sugar. Heat on medium high, stirring frequently, until the mixture is steaming but not boiling. It is important not to hard boil or scald the milk.
Turn down the heat to low and add the vanilla. (If using vanilla beans, split the bean in half and scrape out the seeds. Place the seeds and pod into the pot.) Give the mixture a taste test for sweetness. You can add more sugar if you’d like and continue mixing until it is dissolved.
Add a few large spoonfuls of milk mixture into the bloomed gelatin and mix well. Pour into the pot and whisk well, making sure there are no lumps or thick clumps. You can also strain the combined mixture through a sieve into a large bowl or measuring cup with a spout for easy pouring.
Pour the mixture into your chosen vessels.
Place the vessels into the refrigerator and allow the gelatin to set (typically 4-6 hours depending on the size of the vessels)
While panna cotta is delicious enough as is, it is typically topped with a sauce, fruit coulis, or compote. (Ex. lemon curd, berry water, espresso syrup, fresh fruit, etc.)
