Italian Panna Cotta
Creamy Italian Panna Cotta made simple, Learn the secrets to this silky, dreamy dessert with authentic flavor and perfect wobble.
Ingredients
- For the Panna Cotta makes 6 perfect servings:
- 3 teaspoons unflavored gelatin that's about 1 packet
- 60 ml cold milk whole milk makes it extra creamy
- 500 ml heavy cream look for the 36% fat kind, it's worth it
- 90 g fine sugar I use golden caster sugar when I want extra depth
- 2 teaspoons real vanilla extract or 1 plump vanilla bean, scraped
- For My Favorite Berry Topping:
- 150 g mixed fresh berries I love raspberries and blackberries
- 50 g raw cane sugar adjust to your berry sweetness
- 1 tablespoon cornstarch or arrowroot for a clearer sauce
- 30 ml water
- 1 tablespoon lemon juice freshly squeezed, please
Instructions
- Bloom the Gelatin Like a Pro"I ruined three batches before learning this trick" In a small bowl, sprinkle 3 tsp gelatin over 3 tbsp cold milk. Let it sit for 5-7 minutes until it looks like spongy snow. This "blooming" step is non-negotiable for lump-free silkiness.
- Infuse the Cream with Love"Channel your inner Italian nonna here."Gently warm your cream, milk, sugar, and scraped vanilla bean in a pot over low heat. Watch for lazy bubbles forming around the edges, about 180°F is perfect. Keep it shy of boiling to preserve that dreamy texture we're after.
- Marry the Gelatin & Cream"The make-or-break moment"Gently stir your bloomed gelatin into the warm cream mixture, whisking slowly for about 2 minutes until it completely disappears. Then pour it through a fine mesh strainer, those sneaky vanilla specks won't ruin your perfect texture now.
- Pour with Purpose"I use teacups when ramekins go missing"Divide the mixture among 6 vessels. Let them cool on the counter for 15 minutes (prevents sweating), then refrigerate for at least 4 hours. Overnight? Even better, the flavor deepens.
- The Grand UnmoldingQuickly dunk your ramekins in hot water (just 5 seconds), then trace the edges with a knife. Place a plate on top, take a deep breath, and flip it like you mean it! If it plays hard to get? No worries, just serve it right in the dish with my speedy berry trick:
- Finish with Flair (and Berries in a Flash)"My lazy-but-fancy secret."Skip the stovetop: Toss 150g berries with 50g sugar (raspberry is my go-to) and 1 tsp lemon juice. Mash lightly for instant sauce. Pour that glossy berry goodness over your panna cotta and get ready for the 'oohs' and 'aahs' - it's pure dessert magic.
Notes
Nutrition:
- Calories: 320
- Fat: 38g
- Saturated Fat: 26g
- Protein: 4g
- Carbs: 28g
- Sugar: 36g