Panna Cotta

While in Italy, Panna Cotta has various essences such as espresso, orange, and, most popular, vanilla. Panna Cotta means “cooked cream” Here is a simple Panna Cotta you can make the day of your serving or a couple of days in advance.

Makes: 6 servings Time: 15 minutes 

Serving Time: 5 hours

Ingredients

•  79mL / 1/3 cup whole milk
• 591.5mL / 2.5 cups whipping cream
• 50g / 1/4 cup white sugar
• 10mL / 2tsp. Pure Vanilla 
• 12.78gr / 1Tbs. of unflavored gelatin           
• 1 Pinch of salt 

Instructions

 1. Pour whole milk into a bowl. Sprinkle gelatin over the milk and stir 

    it until well-mixed. Let the gelatin “bloom.” 

2. Add whipping cream and sugar in a heavy-bottom saucepan and 

heat over medium heat until it comes to a strong simmer just before

it boils. Don’t walk away from this step. The cream will cook quickly!

3. Add the whole milk and gelatin mixture to the strong simmering

cream, stirring for 1-3 minutes until fully dissolved and the

mixture is slightly thickened.

4. Take the pan off the heat and add the Pure Vanilla

5. Pour the mixture into six small jars or silicone molds.

Depending on the serving presentation.

6. Allow jars or silicone molds with the mixture to cool uncovered

for 25 minutes before placing it in the refrigerator covered to let it set.

Overnight is the best, at a minimum of 5 hours.

Serving Suggestions

•  Compote utilizing seasonal fresh fruit
•  Pistachios and honey
•  Fresh fruit and mint leaf
•  Mini meringue cookies
•  Toasted coconut shavings
•  Nutella with biscotti  

Tip: The toppings can be as simple as fresh fruit and as elaborate as

you can come up with. I find letting the flavor of the vanilla

Panna cotta shines through and is delightful, so a small amount

of toppings goes a long way.

Panna Cotta will last up to 4 days stored in the refrigerator covered

Note: What is the difference between a jam and a compote?

The simplest explanation is that jam has more sugar and is cooked

longer; pectin is often added to thicken it. A compote is just a fancy

name for a chunky fruit sauce. It is cooked shorter time, and the

sugar level can be adjusted depending on your taste and texture.