Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 envelope unflavored gelatin
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins or small bowls
- Whisk
- Saucepan
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, whole milk, and sweetened condensed milk. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove the saucepan from heat and sprinkle the gelatin over the mixture. Whisk until the gelatin is completely dissolved.
3. Stir in the vanilla extract and a pinch of salt.
4. Pour the mixture into 6 ramekins or small bowls.
5. Chill the panna cotta in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
6 servings
Nutritional information:
Calories: 330
Fat: 21g
Carbohydrates: 29g
Protein: 7g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use low-fat milk instead of whole milk.
- You can use unsweetened condensed milk and add sugar to taste.
Variations:
- Add cocoa powder for a chocolate version.
- Add coffee or espresso for a mocha version.
- Top with fresh fruit or fruit compote.
Tips and tricks:
- Make sure the gelatin is completely dissolved before pouring the mixture into the ramekins.
- To easily remove the panna cotta from the ramekins, dip the bottom of each ramekin in hot water for a few seconds before unmolding.
Storage instructions:
Store the panna cotta in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the panna cotta. Serve chilled.
Presentation ideas:
Serve the panna cotta in the ramekins or unmold onto a plate. Top with fresh fruit or fruit compote.
Garnishes:
Fresh fruit, fruit compote, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or dessert wine.
Suggested side dishes:
None.
Troubleshooting advice:
- If the panna cotta doesn't set, make sure the gelatin is completely dissolved before pouring the mixture into the ramekins.
- If the panna cotta is too firm, reduce the amount of gelatin used.
Food safety advice:
- Make sure to refrigerate the panna cotta at 40°F or below.
- Do not reheat the panna cotta.
Food history:
Panna cotta is an Italian dessert that originated in the Piedmont region. It is traditionally made with cream, sugar, and gelatin.
Flavor profiles:
Creamy, sweet, vanilla.
Serving suggestions:
Serve chilled in small bowls or ramekins.
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Region: Italian