Vanilla panna cotta is a sweet chilled custard dessert. It is very popular in Italy. This milky sweet custard is easy to make and served as a simple dessert or the final touch to an elegant dinner. This panna cotta is naturally gluten-free and only takes a few ingredients to make.
What is Panna Cotta?
Panna cotta is a traditional Italian dessert, and it literally translates to “cooked cream.” Traditionally, panna cotta is set in a ramekin and then unmolded before serving on a dessert plate. You can top your panna cotta with your favorite fresh fruit or sweet dessert sauce (fruit, chocolate, or caramel). This custard has a smooth vanilla flavor that will melt in your mouth. Panna cotta is quite similar to creme brulee, but it has no egg. It is more delicate and slightly less sweet than creme brulee.
What ‘s in Vanilla Panna Cotta?
This recipe is very simple and only requires a few ingredients, including; milk, cream, gelatin, sugar, and vanilla. We use vanilla extract and 1/2 a vanilla bean to give this vanilla panna cotta extra vanillatude. You can serve it with fresh fruit or a sweet dessert sauce, but it is a versatile dessert that you can serve with a variety of toppings.
How to Serve
Panna Cotta is most commonly served by pouring the liquid mixture into a dessert cup (like a ramekin) and then chilled, set, and unmolded onto individual dessert plates. If you’re looking for an easier way to serve this vanilla panna cotta, you can also serve it in wine glasses or glass tumblers. This gives you a visually appealing setup and makes clean-up easier because you’ll use fewer dishes. The wine glasses are perfect for adding caramel or chocolate sauce to the top of your panna cotta.
How to Get Panna Cotta out of the Mold
Once your dish is ready to serve, simply dip the ramekin three-quarters of the way into warm water for a few seconds. Then, invert it onto a plate, and the custard should come right out. If it doesn’t, all you have to do is take a knife and lightly tap the side of the dish, and the vanilla panna cotta should come right out.
Other Recipe Notes
To speed up the chilling process;
Suppose you’re short on time or simply can’t wait to try this delicious vanilla panna cotta. In that case, you can speed up the chilling process by resting it in an ice bath. After the ice bath, pour the mixture into your dessert cup. Then place it in the fridge once it’s in the cups.
Why didn’t the panna cotta set?
If your panna cotta comes out liquidy, it could be due to several things. First, your gelatin may not have fully dissolved. Second, you may have accidentally brought the mixture to a boil, hurting the gelatin’s thickening ability. And finally, you may not have allowed enough time to chill.
Serves
6-8 4 oz. ramekin dish servings
Equipment
ramekin dishes or small serving cups
Prep time
15m
Ingredients
1 Cup whole milk
1 1/2 Teaspoon unflavored gelatin
2 Cups heavy cream
vanilla bean
1 Teaspoon vanilla
1/2 Cup sugar
fresh berries and mint leaves (for garnish)
Instructions
In a medium bowl, add the cold milk and sprinkle the gelatin over the milk. Then, stir it so that the gelatin is submerged in the liquid. Set aside and let the gelatin soften for 5 minutes.
In a medium saucepan, add the heavy cream. Split the 1/2 vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then add the seeds and pod, as well as the vanilla extract, into the cream in the saucepan.
Over medium-low heat, add the sugar and bring the mixture to a simmer, stirring occasionally. Then, add in the gelatin mixture to the hot cream mixture until dissolved.
Remove from heat and discard the vanilla pod. Divide the mixture among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight. (Alternatively, you can put them in small serving cups instead of ramekins).
When ready to serve, dip each ramekin three-quarters of the way into warm water and invert onto a plate. If using small serving cups, you can skip this step. Garnish each panna cotta with fresh berries, if desired.
Enjoy!
