Description
Panna cotta is a classic Italian dessert known for its creamy, smooth texture and delicate sweetness. This simple and authentic recipe delivers a restaurant-quality custard made with just a few ingredients, including cream, milk, sugar, gelatin, and vanilla. Perfectly chilled and set, panna cotta offers a luscious finish to any meal and pairs wonderfully with toppings like hot fudge sauce and fresh berries.
Ingredients
For the Panna Cotta
- ⅓ cup skim milk
- 1 (0.25 ounce) envelope unflavored gelatin
- 2 ½ cups heavy cream
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare Gelatin Mixture: Pour the skim milk into a small bowl. Sprinkle the unflavored gelatin evenly over the milk and stir gently until combined. Set this mixture aside to allow the gelatin to bloom.
- Heat Cream and Sugar: In a medium saucepan, combine the heavy cream and white sugar. Place over medium heat and bring to a boil, carefully watching to prevent boiling over.
- Dissolve Gelatin: Once the cream mixture boils, immediately stir in the gelatin and milk mixture. Continue stirring until the gelatin has completely dissolved and the mixture is smooth. Cook and stir for an additional minute to ensure thorough blending.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract for flavor.
- Pour and Cool: Divide the cream mixture evenly into six individual ramekins. Allow the ramekins to cool uncovered at room temperature for about 20 minutes until they are no longer warm.
- Chill: Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the panna cotta is fully set and firm but still creamy.
Notes
- Serve panna cotta with warm hot fudge sauce and fresh raspberries for a delightful contrast of flavors.
- Panna cotta can be stored in the refrigerator for several days, making it ideal for advance preparation.
- Carefully watch the cream as it heats to prevent boiling over, which can make cleanup difficult.
