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The Best Vanilla Panna Cotta

Very simple to make, all you need is five ingredients to enjoy a fresh and delicious Panna Cotta.

Originally from Italy this dessert is made of full fat milk, vanilla, cream, sugar and gelatine. The only tricky part is to use the right amount of gelatine to get a creamy and wobbly Panna Cotta.

Below you’ll find the only recipe you’ll ever need for a basic Panna Cotta.

Buon Appetito!

Prep Time: 15 minutes (plus overnight fridge)   Portions: 4

IngredientsingrediepanacottaE

75ml full-fat milk

425ml double cream

50g sugar

1 vanilla pod

2 fine leaves of gelatine (1.7 grams per leaf aprox)

Equipment

equipment

1 saucepan

1 spatula

1 heatproof jug

1 cutting board

1 sharp knife

1 bowl with cold water (for the gelatine)

1 whisk or fork (for the gelatine)

4 ramekins (or custard molds)

Instructions

  1. Pour the milk, the cream and the sugar into a saucepan. Stir.

step1cream

stepsugarstir

2. Remove the seeds from the vanilla pod. Add the seeds and the emptied-out pod to the saucepan.

vanillapodvanillaseedsvanilla

3. Put the saucepan on the stove over medium-low heat, (stir sometimes).

4. Put the two leaves of gelatine into the bowl with cold water to soften (about 3-4 minutes).

5. Before the saucepan mixture comes to a boil take the pan off the heat and remove the vanilla pod.

6. Pour about 250ml of the saucepan mixture into the heatproof jug.

250cup

7. With your fingers check the gelatine; when it is soft, squeeze the excess water out the leaves.

gelatinewater

8. Put the leaves into the heatproof jug while whisking.

gelatinecreamwhisking

9. Once the gelatine has dissolved pour it into the saucepan and whisk very well (keep the saucepan off the heat).

saucepangel2saucepangealtine

10. Pour all the mixture back into the heatproof jug then transfer into the ramekins. Cover each ramekin with cling film.

heatprooffourpanacottasclingfilm

11. Refrigerate overnight (6 hours at least).

12. To unmold, dip the bottom of the ramekins in boiled water (no more that 5-7 seconds) and turn the ramekin over a small plate. (For extra help, use a sharp knife around the top edges to loosen the Panna Cotta.)

unmoldcuchillodesmoldar

13. Serve alone or with fresh berries, chocolate or something fun like strawberries in balsamic vinegar**.

** Balsamic Vinegar Strawberries: Finely slice 200grams of strawberries, put them in a bowl and cover with 1/2 tsp of caster sugar or super fine sugar plus 1/2 tsp of balsamic vinegar. Cover the bowl with cling film and let it stand for 20 minutes at room temperature.

panacotta

panacottacreamy4

Resource: Nigella Lawson from her book “Nigellissima”

The Best Vanilla Panna Cotta

  • Servings: 4
  • Difficulty: Easy
  • Print

panacottawhite

Ingredients

75ml full-fat milk

425ml double cream

50g sugar

1 vanilla pod

2 fine leaves of gelatine (1.7 grams per leaf aprox)

Equipment

1 saucepan

1 spatula

1 heatproof jug

1 cutting board

1 sharp knife

1 bowl with cold water (for the gelatine)

1 whisk or fork (for the gelatine)

4 ramekins (or custard molds)

Instructions

  1. Pour the milk, the cream and the sugar into a saucepan. Stir.
  2. Remove the seeds from the vanilla pod. Add the seeds and the emptied-out pod to the saucepan.
  3. Put the saucepan on the stove over  medium-low heat, (stir sometimes).
  4. Put the two leaves of gelatine into the bowl with cold water to soften (about 3-4 minutes).
  5. Before the saucepan mixture comes to a boil take the pan off the heat and remove the vanilla pod.
  6. Pour about 250ml of the saucepan mixture into the heatproof jug.
  7. With your fingers check the gelatine; when it is soft, squeeze the excess water out the leaves.
  8. Put the leaves into the heatproof jug while whisking.
  9. Once the gelatine has dissolved pour it into the saucepan and whisk very well (keep the saucepan off the heat).
  10. Pour all the mixture back into the heatproof jug then transfer into the ramekins. Cover each ramekin with cling film.
  11. Refrigerate overnight (6 hours at least).
  12. To unmold, dip the bottom of the ramekins in boiled water (no more that 5-7 seconds) and turn the ramekin over a small plate. (For extra help, use a sharp knife around the top edges to loosen the Pana Cotta.)
  13. Serve alone or with fresh berries, chocolate or something fun like strawberries in balsamic vinegar**.

** Balsamic Vinegar Strawberries: Finely slice 200grams of strawberries, put them in a bowl and cover with 1/2 tsp of caster sugar or super fine sugar plus 1/2 tsp of balsamic vinegar. Cover the bowl with cling film and let it stand for 20 minutes at room temperature.

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