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Panna Cotta Recipe

Panna Cotta: To start, have ready six small (1/2 cup) (120 ml) custard cups, ramekins, bowls, wine glasses or other small dessert cups.

In a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit for about 5 - 10 minutes. It will soften, swell, and become spongy. Meanwhile, combine the cream and sugar in a medium saucepan and bring it just to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles. Stir in the vanilla paste or extract.

Pour the cream into the dessert cups and place in the refrigerator to chill for two to four hours, or until set. The Panna Cotta can be made one to two days before serving. 

Can serve with a medley of fresh berries, fruit, chocolate sauce, or a fruit sauce.

Makes 6 individual servings.

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Panna Cotta Recipe:

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold milk

2 1/4 cups (540 ml) heavy whipping cream (double cream) (cream with 35-40% butterfat content)

1/2 cup (60 grams) confectioners' (icing or powdered) sugar

1/2 - 1 teaspoon pure vanilla paste or pure vanilla extract