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
- 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.
- Mix gelatin and 1/3 cup of milk to bloom gelatin.
- Once boiling, remove mixture from heat and mix in bloomed gelatin. Stir continuously until gelatin is completely dissolved.
- Mix in vanilla essence and stir thoroughly.
- 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