VANILLA PANNA COTTA
This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
Provided by Lieutenant Ducky
Categories Gelatin
Time 6h30m
Yield 9 muffin cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
- In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
- In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
- *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
- Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
- *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
- *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).
Nutrition Facts : Calories 633.4, Fat 56.1, SaturatedFat 35, Cholesterol 208.1, Sodium 73.8, Carbohydrate 30.6, Sugar 25.1, Protein 5
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nadim Nilima
[email protected]This was my first time making panna cotta, and it turned out perfectly! I was so impressed with how easy it was to make, and the results were amazing. I will definitely be making this again.
Mohsin Writes
[email protected]I've tried many panna cotta recipes, and this one is by far the best. The texture is perfect, and the vanilla flavor is amazing.
ClappZ6
[email protected]This was a great recipe! The panna cotta was delicious, and it was so easy to make. I will definitely be making this again.
Ebrahim ahammed Ontor
[email protected]I followed the recipe exactly, but my panna cotta didn't turn out as creamy as I expected. I'm not sure what went wrong.
Md Ajgor
[email protected]This panna cotta was a bit too firm for my taste, but the flavor was still good. I think I'll try reducing the amount of gelatin next time.
arham khalid
[email protected]This was my first time making panna cotta, and it turned out great! The recipe was easy to follow, and the panna cotta was delicious. I will definitely be making this again.
Izuchukwu Eze
[email protected]I'm not usually a big fan of panna cotta, but this recipe changed my mind. It was so light and creamy, and the vanilla flavor was just right. I'll definitely be making this again.
Demon Candy
[email protected]I made this panna cotta for a special occasion, and it was a total success. It was elegant and delicious, and it really impressed my guests.
Mansoor Rajpoot
[email protected]This panna cotta was a huge hit at my dinner party! Everyone loved it, and I received several requests for the recipe. It's definitely a keeper.
Kyuttt Bymbaa
[email protected]I was a bit skeptical about making panna cotta because I thought it would be too difficult. But this recipe proved me wrong! It was surprisingly easy to make, and the results were amazing. The panna cotta was light and fluffy, with a lovely vanilla f
Kani Kanishka
[email protected]I've made panna cotta many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the panna cotta turned out perfectly. It was firm but still creamy, and the vanilla flavor was spot-on.
DeStInY keagle
[email protected]This panna cotta was an absolute delight! The vanilla flavor was perfectly balanced and not overpowering at all. It had a smooth, creamy texture that melted in my mouth. I served it with a berry compote, and it was the perfect finishing touch.