Classic Vanilla Panna Cotta

 Panna Cotta is a creamy, elegant dessert that’s not only delicious but also incredibly convenient to prepare in advance. Whether you’re planning for a dinner party or just want to have a sweet treat on hand, this dessert stores beautifully in both the refrigerator and freezer.

Storing Your Panna Cotta

Refrigerator: Keep your Panna Cotta in the fridge for up to three days. It’s the perfect dessert to make ahead for a hassle-free serving experience.

Freezer: Want to store it longer? Panna Cotta freezes like a dream! Cover it well, and it’ll stay fresh in the freezer for up to two months.

Ingredients

• Panna Cotta
• 1 tbsp (7g) powdered gelatine
• 2 tbsp cold water
• 360 g (1 1/2 cup) milk
• 250 g (1 cup) heavy cream
• 80 g (1/3 cup) sugar
• 1 pinch of salt
• 1 tbsp vanilla paste (or one vanilla pod)
• 1 tbsp Limoncello or Amaretto (optional)

METHOD

gelatine

Add powdered gelatine to a small bowl. Cover with cold water, and set aside for 10 minutes for the gelatine to soak.

Tip

Feel free to use gelatine sheets in this recipe too. In that case, use 3 1/2 sheets. Soak them in cold water before using them.

panna cotta mixture

In a saucepan, combine milk, heavy cream, sugar, a pinch of salt, vanilla paste, and optionally add the Limoncello or Amaretto. Set over medium-high heat and bring to a boil. Remove from the heat and set aside for 5 minutes. Add the bloomed gelatine, and stir vigorously to incorporate. The gelatine should melt in the hot mixture.

fill the molds, cool, and serve

Pour the Panna Cotta mixture into four panna cotta molds (or ramekins). Bring to room temperature by setting aside for a couple of minutes, then transfer to a fridge for 4 - 6 hours, or overnight. To serve, carefully dip the Panna Cotta mold in a bowl of warm water to loosen, and gently run a knife or small spatula around the edge. Turn each mold upside-down onto a serving plate. Serve cold with seasonal berries or macerated strawberries.

Share this post