Panna Cotta

DifficultyBeginner

Panna Cotta is an Italian dessert known for its silky, creamy texture. Made with sweetened cream and flavored with vanilla, it’s simple yet elegant. Topped with a vibrant berry compote, it’s the perfect balance of rich and refreshing flavors.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
For the Panna Cotta
 2 cups heavy cream
 ½ cup whole milk
  cup granulated sugar
 1 tsp pure vanilla extract (or the seeds from 1 vanilla bean)
 2 tsp powdered gelatin
 3 tbsp cold water
For the Berry Compote (Optional)
 1 cup mixed berries (strawberries, raspberries, blueberries)
 2 tbsp granulated sugar
 1 tsp lemon juice
 1 tsp water
For Garnish
 Fresh mint leaves
 Extra berries
Bloom the Gelatin
1

Prepare the Gelatin:

  • In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
Heat the Cream Mixture
2
  • Combine Ingredients:
    • In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.
  • Add Vanilla:
    • Stir in the vanilla extract or seeds.
Incorporate the Gelatin
3
  • Melt the Gelatin:
    • Remove the cream mixture from the heat. Add the bloomed gelatin and whisk until fully dissolved.
  • Cool Slightly:
    • Allow the mixture to cool for a few minutes, but do not let it set.
Pour and Chill
4
  • Pour into Molds:
    • Divide the mixture evenly among ramekins, small glasses, or molds.
  • Chill:
    • Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Berry Compote (Optional)
5
  • Cook the Berries:
    • In a small saucepan, combine the berries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring gently, until the berries release their juices and form a syrupy consistency.
  • Cool:
    • Let the compote cool completely before using.
Serve
6
  • Unmold (Optional):
    • If using ramekins or molds, dip the bottoms in warm water for a few seconds to loosen the panna cotta, then invert onto a plate.
  • Garnish:
    • Top with berry compote, fresh berries, and a sprig of mint. Serve directly from glasses if preferred.
Pro Tips
7
  • Adjust Sweetness: Taste the cream mixture before adding gelatin and adjust the sugar as needed.
  • Make Ahead: Panna cotta can be made up to 2 days in advance and stored in the refrigerator.
  • Flavor Variations: Infuse the cream with coffee, citrus zest, or a splash of liqueur for different flavors.

 

Ingredients

For the Panna Cotta
 2 cups heavy cream
 ½ cup whole milk
  cup granulated sugar
 1 tsp pure vanilla extract (or the seeds from 1 vanilla bean)
 2 tsp powdered gelatin
 3 tbsp cold water
For the Berry Compote (Optional)
 1 cup mixed berries (strawberries, raspberries, blueberries)
 2 tbsp granulated sugar
 1 tsp lemon juice
 1 tsp water
For Garnish
 Fresh mint leaves
 Extra berries

Directions

Bloom the Gelatin
1

Prepare the Gelatin:

  • In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
Heat the Cream Mixture
2
  • Combine Ingredients:
    • In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.
  • Add Vanilla:
    • Stir in the vanilla extract or seeds.
Incorporate the Gelatin
3
  • Melt the Gelatin:
    • Remove the cream mixture from the heat. Add the bloomed gelatin and whisk until fully dissolved.
  • Cool Slightly:
    • Allow the mixture to cool for a few minutes, but do not let it set.
Pour and Chill
4
  • Pour into Molds:
    • Divide the mixture evenly among ramekins, small glasses, or molds.
  • Chill:
    • Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Berry Compote (Optional)
5
  • Cook the Berries:
    • In a small saucepan, combine the berries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring gently, until the berries release their juices and form a syrupy consistency.
  • Cool:
    • Let the compote cool completely before using.
Serve
6
  • Unmold (Optional):
    • If using ramekins or molds, dip the bottoms in warm water for a few seconds to loosen the panna cotta, then invert onto a plate.
  • Garnish:
    • Top with berry compote, fresh berries, and a sprig of mint. Serve directly from glasses if preferred.
Pro Tips
7
  • Adjust Sweetness: Taste the cream mixture before adding gelatin and adjust the sugar as needed.
  • Make Ahead: Panna cotta can be made up to 2 days in advance and stored in the refrigerator.
  • Flavor Variations: Infuse the cream with coffee, citrus zest, or a splash of liqueur for different flavors.

Notes

Panna Cotta
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