Panna Cotta

Ingredients

2 3/4 ounces unflavored gelatin
2 tablespoons cold water
cup sugar
1 1/2 teaspoons vanilla extract

Preparation

1
Lightly oil the ramekins
2
Sprinkle gelatin over the cold water and let stand for a minute to soften.
3
Combine cream, half and half, and sugar in a 3 quart saucepan and bring just to a boil over medium high heat, stirring until sugar is dissolved.
4
Remove from heat
5
Stir one cup of the cream mixture into the gelatin, then stir the cream and gelatin mixture back into the saucepan.
6
Stir in vanilla
7
Divide the cream mixture among the ramekins and let cool to room temperature, then cover and refrigerate until the panna cotta is set (at least 4 hours)
8
To remove from ramekins, dip one at a time into a bowl of hot water for 3 seconds, then run a thin flexible knife around the inside edge of the ramekin. Tilt it slightly so that the panna cotta pulls away from the sides.
9
Invert ramekin onto a plate so that the panna cotta slips out.

Tools

 



Comments

Melissa Peterman's picture

This is a great recipe! I divided it in half, but I wish this recipe told me what size ramekins were originally used. I would like to know how many ounces were in each serving. Thanks in advance!

Amy B.'s picture

yumm. love this!

About

Panna cotta means "cooked cream" in Italian. It's an eggless custard that is set with a bit of gelatin, then chilled.

This recipe was adapted from one found in The Gourmet Cookbook. Serve it with sliced fruit, berries, a little caramel sauce or chocolate sauce or alone with a crisp cookie.

Yield:

8.0

Added:

December 9, 2009

Creator:

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