1/2 Photos of Classic Panna Cotta
4 hrs 20 mins
This is a wonderful creamy dessert. Not as rich as flan or or other custards because it has no eggs. Serve with whatever topping inspires you - fresh fruit, fruit compote, chocolate, you name it. I prefer fresh raspberries. It should be served very cold. If you plan to make this a day ahead, decrease the gelatin by 2 5/8 teaspoons (2 1/2 teaspoons plus 1/8 teaspoon) otherwise it may be too firm. Cooking time is chilling time.
My Private Note
Units: US | Metric
- 1Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
- 2Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
- 3Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
- 4Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
- 5To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.
Browse Our Top Gelatin Recipes
Nutritional Facts for Classic Panna Cotta
Serving Size: 1 (130 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 365.7
- Calories from Fat 306
- Total Fat 34.0 g
- Saturated Fat 21.1 g
- Cholesterol 125.3 mg
- Sodium 63.4 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 0.0 g
- Sugars 11.0 g
- Protein 3.4 g
The following items or measurements are not included: