Panna cotta is an Italian dessert, made from cream and sugar and set with gelatine. It is rich and smooth in texture. It is generally served with fruits or fruit coulis.
1 1/2 cups heavy cream
1 tsp vanilla extract
1/2 cup sugar
1 packet unflavored gelatin
4 Tbsp water
Directions
Sprinkle the powdered gelatin into 4 Tbsp water and let it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly.
Place the cream and sugar in a saucepan and bring it to a simmer. Do not boil cream. Add vanilla extract and the bloomed gelatin. Make sure the gelatin is dissolve completely. Strain the cream and pour cream into ramekins or custard molds
Refrigerate until thoroughly chilled about 3 to 4 hours.
To unmold, place ramekin bottom in hot water for 20 seconds. Run a sharp knife around the inside of each ramekin to loosen and carefully flip onto a plate. Serve with raspberry or blueberry coulis, or drizzle each panna cotta with sweet balsamic vinegar.
Directions
Sprinkle the powdered gelatin into 4 Tbsp water and let it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly.
Place the cream and sugar in a saucepan and bring it to a simmer. Do not boil cream. Add vanilla extract and the bloomed gelatin. Make sure the gelatin is dissolve completely. Strain the cream and pour cream into ramekins or custard molds
Refrigerate until thoroughly chilled about 3 to 4 hours.
To unmold, place ramekin bottom in hot water for 20 seconds. Run a sharp knife around the inside of each ramekin to loosen and carefully flip onto a plate. Serve with raspberry or blueberry coulis, or drizzle each panna cotta with sweet balsamic vinegar.
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