Panna Cotta
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 12:51am

Ingredients




2 3/4 ounces unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
 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.

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.

Comments:
Melissa Peterman

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.

yumm. love this!