Recipe by MarielC
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.
Top Review by Chef floWer
This was delicious, I used agar-agar powder as a substitute for the gelatin and for Aussies thicken cream worked out well. My daughter who is lactose intolerant loved this. I made a batch for her using lactose free milk and cream. Perfect way for her to get calcium without the lactose and she enjoyed it. We topped it with berry sauce and freshly picked blueberries. One batch made five servings, but my "moulds" where quite large so when I flipped them out of the mould they looked very thin. I think next time I will serve them in a glass as it's a pretty looking desert. Thanks for posting your recipe MarieIC
- 1 cup whole milk
- 2 3⁄4 teaspoons gelatin
- 3 cups heavy cream
- 2 inches piece vanilla beans, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
- 6 tablespoons granulated sugar
- 1 pinch table salt
Directions See How It's Made
- Pour 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.
- Heat 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.
- Stirring 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.
- Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
- To 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.