Panna Cotta Recipe
Make Panna Cotta Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panna Cotta Base
Optional Berry Sauce (for serving)
Method
Panna Cotta Base
- 1
Bloom gelatin
Sprinkle the 2 tsp powdered gelatin evenly over 3 tbsp cold water in a small bowl. Let sit 5–10 minutes until the surface looks spongy and the gelatin has absorbed the water.
- 2
Prepare vanilla
If using a vanilla bean: split lengthwise and scrape seeds with the back of a knife. If using extract, measure it and set aside.
- 3
Heat milk, cream and sugar
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbsp sugar and a pinch of salt. Add the vanilla bean pod and scraped seeds (or omit pod and add 1 tsp vanilla extract later). Warm over medium heat, stirring occasionally, until steam rises and small bubbles form at the edges — do not boil (temperature about 170–175°F / 77–80°C).
- 4
Dissolve gelatin
Remove the saucepan from the heat. If you used a vanilla pod, remove and discard the empty pod. Add the bloomed gelatin to the hot cream mixture and whisk until fully dissolved, about 30–60 seconds. If using vanilla extract, stir it in now.
- 5
Strain and cool slightly
For the smoothest panna cotta, strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any undissolved bits or foam. Let the mixture cool for 10–15 minutes at room temperature (it should still be pourable but not piping hot).
- 6
Pour into molds
Divide the mixture evenly among 4–6 ramekins or molds (roughly 3/4–1 cup capacity each). Leave a small gap at the top if desired. Wipe any spills from the rims.
- 7
Chill to set
Cover each ramekin with plastic wrap or a lid and refrigerate at least 4 hours, ideally 6 hours or overnight, until set and slightly jiggly in the center.
Optional Berry Sauce (for serving)
- 8
Cook berries
In a small saucepan, combine 1 cup berries, 2 tsp sugar and 1 tbsp water. Cook over medium heat, stirring occasionally, until the berries release juice and the mixture comes to a simmer, about 5–7 minutes.
- 9
Finish sauce
Add 1 tsp lemon juice and continue cooking 1 minute. For a chunky sauce, mash a few berries with the back of a spoon; for a smooth sauce, press the mixture through a fine sieve into a bowl. Taste and adjust sugar if needed. Let cool to room temperature, then chill until ready to serve.
- 10
Serve
To unmold panna cotta, run a thin knife around the edge of each ramekin, dip the bottoms briefly in hot water for 5–10 seconds, then invert onto serving plates. Spoon berry sauce over or beside each panna cotta.
