Perfecting Panna Cotta

 

candyflavordlies_pannacotta

Not as easy as it sounds! I happen to love panna cotta ever since I tried it at one of my favorite restaurants, Crispo, in New York City. But, as you probably know, I am not one for going out of my way to pay for something likely to bankrupt me (see: Haribo Strawberries and Cream).

Well, I made it. And it was awesome. But also not like the one I got from Crispo. It was too think, almost custard-like. So I tried it again, and it was still delicious but not perfect.

This week, I tried it with left over light cream, a small amount of heavy cream and a splash of evaporated milk. I’m on the fence about this permutation – it’s lighter, the flavor is there, but the consistency is a little close to gelatinous for me.

So far, this is the recipe that had the best balance for me:

Home Made Panna Cotta

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1 packet gelatin (.25 oz)
  • 1/3 cup whole milk
  • 1 1/2 tsp vanilla extract

Instructions

  1. Combine heavy cream, 1/2 cup whole milk and sugar in a medium saucepan and heat over medium to high heat to boil. Stir to make sure sugar is dissolved.
  2. Mix gelatin and 1/3 cup of milk to bloom gelatin.
  3. Once boiling, remove mixture from heat and mix in bloomed gelatin. Stir continuously until gelatin is completely dissolved.
  4. Mix in vanilla essence and stir thoroughly.
  5. Let cool for a few minutes and then transfer to ramekins and cool completely at room temperature. Place in fridge for 4 hours before serving.

And you’re done! Serve with fresh fruit, caramel or crushed cookies. I’ve kept mine in the fridge for up to 4 days although you should be aware that the longer it sits, the firmer it will set.

 

*Note: This recipe was adapted from this one

 

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