Panna Cotta Recipe

Panna cotta is vanilla-flavored, gelatin-thickened cream poured into ramekins. Before a dinner gathering, make this simple yet scrumptious dessert! 

– 1 cup whole milk (240 ml) – 1 tablespoon unflavored gelatin (0.25 ounce pkg, I used Knox) – ⅓ cup granulated sugar (67 grams) – 2 teaspoons pure vanilla extract – ⅛ teaspoon salt – 2 cups heavy whipping cream (1 pint; 480 ml) – Optional: Homemade strawberry sauce for topping

Ingredient

Direction

Sprinkle gelatin over whole milk in a medium heavy-bottomed saucepan. Let bloom for 5–7 minutes. Whisk sugar in saucepan until mixed. Lumpiness is normal!

1

Stir gelatin and sugar in a saucepan over medium-low heat. It should be warm but not boiling. Rub some liquid between your fingers to dissolve gelatin and sugar. 

2

Gritty? Heat medium-low. Stop cooking if smooth. After removing the pan from heat, quickly whisk vanilla extract and salt into the gelatin and sugar mixture.

3

Slowly add heavy whipping cream and whisk briskly to prevent curdling. Remove any undissolved gelatin or sugar with a fine mesh strainer. This step is optional but advised.

4

Spray six 6-ounce ramekins with nonstick. Evenly distribute ½ cup of panna cotta mixture in buttered ramekins. Wrap full ramekins in plastic on a baking sheet. 

5

Refrigerate for 4–5 hours or overnight. Serve in or remove from ramekins. Serve with desired toppings.

6

Also See: 

Flourless Almond Butter Cookies Recipe