Panna Cotta

by admin
Panna Cotta

I love sweets, and I love baking. However, in the summer this becomes a little more difficult because my house doesn’t have any air conditioning. As you might imagine, my house gets hot really, really quickly with the oven on. That is why I love Panna Cotta, it requires no baking at all, and since I discovered the recipe a few years ago, it has quickly become one of my favorite summer desserts. All I need to make this creamy rich and decadent dessert is a medium sauce pan, the 6 ingredients, and about 10 minutes of time, for an amazing tasting dessert.

Taste

Speaking of taste some might wonder what Panna Cotta tastes like. First of all, it is an Italian dessert, and the meaning of “panna cotta” in Italian is “cooked cream”. The taste of Panna Cotta is creamy, and rich. It should have a silky smooth mouthfeel from the heavy cream. Yet, unlike traditional custard that is thickened with either cornstarch or egg yolks or both. Panna Cotta is thickened with gelatin. The gelatin makes for an extraordinarily easy to make “fancy dessert” This recipe is decadent and custardy. Make sure to add your best vanilla. If you have a vanilla bean paste or a vanilla bean that would even be better, and it will take this dessert to the next level. Enjoy!

Panna Cotta

Vanilla Panna Cotta is a creamy summery dessert, best served chilled with seasonal fruit.
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Prep Time 15 minutes
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

Panna Cotta
  • 3½ TBSP Water
  • 2½ tsp Gelatin Unflavored One envelope of Gelatin plus ¼tsp. The Gelatin envelopes, each envelope is aproximately 2 1/4 tsp.
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 TBS Good Vanilla 1 tsp vanilla paste or 1 vanilla bean with seeds scrapped into the custard
  • ½ cup Sugar
  • 1/8 tsp Salt
  • 1 TBS Amaretto Liquour (optional) Your favorite liquore will work here to accentuate the flavor of the cream

Method
 

  1. Put water in a small bowl, sprinkle the gelatin over the top and allow it to soften or "bloom".
  2. In a medium sauce pan combine heavy cream, milk and sugar.
  3. Stir continuously with a heat proof spatula for about 5-7 min until just boiling.
  4. Once the mixture starts to boil, immediately take it off the heat.
  5. Add the softened gelatin, salt, liquour, and vanilla.
  6. Whisk the mixture until completely smooth.
  7. Pour into serving ramekins chill for at least 4 hours or over night.
  8. Enjoy!

*Note if you are interested in Vanilla paste, it tastes amazing in custard and baked goods here is a link to what I use.