Panna Cotta
Panna Cotta. A silky smooth, creamy vanilla bean dessert made with cream, sugar, gelatin, and vanilla beans. An Italian favorite dessert!
Equipment
- ramekins
- measuring cups and spoons
- whisk
- spatula set
Ingredients
- 1 1/2 Tablespoon Cold Water
- 2 teaspoons Unflavored Gelatin
- 2 cups Heavy Cream
- 1/4 cup Sugar
- 2 teaspoons Vanilla Bean Paste (or extract)
Instructions
- Bloom the gelatin. Sprinkle the gelatin into a bowl with the cold water and let it stand for at least 5 minutes to fully soften and hydrate. This step matters more than it seems — rushing it can lead to a grainy texture later on.
- Dissolve the gelatin completely, if needed. If you want to be certain the gelatin is fully dissolved, place the bloomed gelatin in a small saucepan and heat gently over low heat, stirring, until completely smooth and dissolved
- Heat the cream and sugar. In a large saucepan, heat the heavy cream and sugar over medium heat, whisking often, until the mixture is hot and steaming and the sugar has fully dissolved. Do not let it come to a full boil — boiling can scorch the cream and affect the final texture.
- Add the gelatin and vanilla. Remove the pan from the heat and whisk in the gelatin mixture and vanilla bean paste (or extract) until fully combined and smooth. Divide into ramekins. Pour the mixture evenly into four 1/2-cup ramekins.
- Cool before chilling. Let the mixture come to room temperature before placing the ramekins in the refrigerator, to help them chill and set evenly. Chill. Cover and refrigerate for at least 4 hours, or until fully set. For best results, chilling overnight gives an even more reliable set.
- Unmold and serve. To unmold, dip each ramekin into a bowl of hot water for several seconds, then run a knife along the edge. Invert onto the center of a serving plate. Top with your favorite fresh fruit or sauce.
