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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Susanna Eyman
[email protected]Overall, I thought this was a good recipe. The panna cotta was creamy and flavorful, but it was a bit too firm for my taste.
Md Romom n
[email protected]I had some trouble getting the panna cotta to set properly. I'm not sure what I did wrong.
Haron
[email protected]This panna cotta is a bit too sweet for my taste, but it's still a good recipe.
Remon Sheikh
[email protected]I've never been a big fan of panna cotta, but this recipe changed my mind. It's so light and airy, and the vanilla flavor is perfect.
Anakudo Ifeoma
[email protected]I love the simplicity of this recipe. It's just a few ingredients, and it comes together in no time.
skeyed
[email protected]This panna cotta is so easy to make, and it's always a crowd-pleaser.
Ak “AkFardus” Fardus
[email protected]I made this panna cotta for a special occasion, and it was a huge success. Everyone loved it!
Fami Adem
[email protected]This is the best panna cotta recipe I've ever tried. It's so simple, yet so delicious. I love the creamy texture and the rich vanilla flavor.
PAK MAX GAMING
[email protected]I was a bit skeptical about making panna cotta at home, but this recipe made it so easy. It turned out so creamy and delicious, I'm definitely making it again.
Shamsu Yakubu
[email protected]I've made this panna cotta several times now, and it's always a success. It's so easy to make, and it always turns out perfectly.
sonu Qureshi
[email protected]This panna cotta was a hit at my dinner party! It was creamy, flavorful, and not too sweet. The vanilla flavor was perfect, and the texture was smooth and rich.