Vanilla Panna Cotta. For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Panna cotta is an Italian dessert meaning "cooked cream".
How to remove the Panna Cotta from the forms. Stir to combine and bring to a simmer, then remove from the heat. Panna cotta is an eggless custard, typically served unmolded. You can cook Vanilla Panna Cotta using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vanilla Panna Cotta
- It’s 1 cup of heavy cream.
- You need 1 cup of milk (any kind, but I use whole milk).
- Prepare 1/4 cup of granulated sugar.
- It’s 1 packages of plain gelatin (we use the unflavored Knox brand).
- It’s 3 tbsp of cold water.
- You need 1 of vanilla bean pod, seeds scraped. You may substitute a tsp. vanilla extract if you don't have the vanilla bean.
Michael Reidt's vanilla bean panna cotta is as creamy as a crème brûlée—so creamy A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top.
Vanilla Panna Cotta instructions
- Slowly heat heavy cream, milk, and sugar in a saucepan over medium heat. Stir to dissolve sugar. Get the mixture hot but Do not boil!.
- Add the scraped vanilla beans to cream mixture and stir. Drop the empty pod in, too, and let it steep. This will add some extra flavor to your panna cotta.
- Prepare your serving glasses or cups. You can serve your finished panna cotta in a cup (ex: wine glass), or you can flip it onto a plate after it has set. If you do not want to serve it in a glass or cup, you have to lightly grease the sides and bottom of whatever you are chilling your mixture in. Use a neutral flavored oil, like vegetable oil..
- put your gelatin into your cold water to let it soften (about 5min). Remove the vanilla bean pod from hot cream mixture and stir in gelatin until it is completely dissolved.
- Pour the finished mixture evenly into your cups or glasses. Depending on how large or small you want your portions to be, you can divide this into 4 to 6 servings. I personally do 6 smaller servings, but people usually do a full 1/2 cup serving per person. Obviously, the smaller servings will set up faster.
- Place your serving cups into the refrigerator and let them set for at least 3 hours..
- Once your panna cotta has a kind of "uniform jiggle" it is done. At this point, you can serve it as is, or you can top it with whatever you like! Some examples are: chocolate sauce, caramel, fresh berries, fruit sauce, etc. The possibilities are, literally, endless!.
This keeps well for several days in the refrigerator. Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries. Panna cotta means 'cooked cream' in Italian. It includes very few ingredients, and is basically a simple mixture of cream, sugar, and vanilla.