Piloncillo Panna Cotta Recipe
Mexico’s oldest sweetener thickened with gelatin topped with lime cream and berry sauce.
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Ingredients
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Panna Cotta
Method
Preparation
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Drain and set aside.
- 2
Dissolve the Piloncillo
In a saucepan, combine the heavy cream, piloncillo, and a pinch of salt. Heat over medium heat, stirring until the piloncillo is fully dissolved.
- 3
Combine Gelatin and Cream
Remove the saucepan from heat and add the softened gelatin sheets to the warm cream mixture. Stir until completely dissolved.
- 4
Add Vanilla
Stir in the vanilla extract and mix well.
- 5
Set the Panna Cotta
Pour the mixture into individual serving glasses or molds. Refrigerate for at least 4 hours or until set.
