Panna Cotta Recipe
Make Panna Cotta Recipe in just 4h 30m. 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 Garnish / Sauce
Method
Panna Cotta Base
- 1
Bloom gelatin
Sprinkle the 1.75 tsp powdered gelatin evenly over 3 tbs cold water in a small bowl. Let sit for 5–10 minutes until the surface looks spongy and the gelatin has absorbed the water.
- 2
Prep vanilla
If using a vanilla bean: split it lengthwise and scrape the seeds with the back of a knife. Add both seeds and pod to the cream mixture in the next step. If using extract, wait to add it later.
- 3
Heat cream and milk
In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, and a pinch of salt. Add the vanilla seeds and pod if using a bean. Warm over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (steam rising and small bubbles forming at the edge), about 5–7 minutes.
- 4
Dissolve gelatin
Remove the saucepan from heat. Remove the vanilla pod (if used). Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved, about 30–45 seconds. If using vanilla extract, whisk in 1 tsp now.
- 5
Strain and cool slightly
For the smoothest texture, pour the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits or stray vanilla pod pieces. Let the mixture cool for 5–10 minutes at room temperature (do not let it set).
- 6
Pour into molds
Divide the mixture evenly among 4 (6-oz) ramekins or molds. Let them sit uncovered at room temperature for 20 minutes to dissipate surface heat, then cover each loosely with plastic wrap or a lid.
- 7
Chill to set
Refrigerate the panna cottas at least 4 hours, preferably overnight, until set (they should jiggle slightly but hold their shape).
Optional Garnish / Sauce
- 8
Prepare simple berry sauce (if using)
In a small saucepan, combine 1/4 cup berries and 1–2 tbs sugar (adjust to taste). Cook over medium heat until the berries break down and the sauce thickens slightly, about 5 minutes. Mash gently with a fork or spoon. Let cool to room temperature; it will thicken more as it cools.
- 9
Unmold and plate
To unmold ramekins: run a thin knife around the edge, dip the bottom of each ramekin in hot water for 5–8 seconds (do not submerge), then invert onto a serving plate. If you prefer, serve directly in the ramekin.
- 10
Garnish and serve
Top each panna cotta with a spoonful of berry sauce or fresh berries, a sprinkle of toasted sliced almonds, and a mint leaf. Serve chilled.
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