This is a delicious, warm weather dessert that is SO simple to prepare. Five simple ingredients get this panna cotta made quickly and give you more time to spend outside in the sunshine! Best of all, it only uses the stovetop for 10 minutes so you don’t heat up your kitchen either!
The Recipe
by volume by weight
2 tablespoons cold water 28 grams cold water
1 teaspoon powdered gelatin 3 grams powdered gelatin
1½ cups heavy cream 340 grams heavy cream
1/2 cup sugar 99 grams sugar
1 teaspoon vanilla 4 grams vanilla
Directions
Sprinkle the gelatin over the water and let sit for 10 minutes to soften.
After sitting for 10 minutes it should become more translucent and all the water will be absorbed. You won’t see a watery edge like you do when you first put the gelatin in the water.
While you wait, heat the sugar and cream together just until the sugar dissolves.
Place the dish with the gelatin mixture into simmering water to melt the gelatin. I like to use a saute pan for this.) Leave it just until the gelatin becomes liquid. The hotter the gelatin gets, the less setting power it will have.
Add the vanilla to the cream.
Stir the gelatin mixture into the cream to thoroughly combine and then divide the mixture among four custard cups or ramekins.
Refrigerate for at least four hours.
Unmold the pana cottas by running a knife or small offset spatula around the edge of the dessert and then turn upside down onto the dessert plate.
Garnish as desired.
Alternatives
These desserts can be flavored as long as you don’t change the balance of liquid too much. For instance, substitute almond extract for the vanilla. Or substitute maple syrup or honey for the sugar. Add orange or lemon zest to give them a citrus twist.
I garnished the panna cotta above with Berry Rhubarb Sauce but you could use fresh fruit or any type of sauce that compliments the flavors you choose.
One Reply to “Vanilla Panna Cotta”