Panna Cotta
A chilled dessert made with cream, sugar, and gelatin. It is basically creamy vanilla jello or a more stabilized creme brulee but without the eggs.
Yield: 6 ramekins
Materials
Panna Cotta
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin 1 packet Knox gelatin
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp sugar
- pinch salt
- 1 tsp vanilla extract
*Optional* Raspberry sauce
- 1 1/2 cups frozen raspberries
- ⅓ cup sugar
- 4 tbsp water
- 1 tbsp cornstarch
Instructions
Panna Cotta
- Get (6) 5 oz. ramekins ready, set them aside!
- Pour milk into a small bowl and sprinkle gelatin over it, set aside.
- In a medium saucepan, bring heavy cream to a simmer. Keep an eye on it though because it comes to a simmer fast and can spill over. Once it reaches a simmer, remove from heat and stir in sugar, vanilla extract, and a pinch of salt.
- Stir in the milk/gelatin mixture until combined and smooth.
- Pour evenly among the ramekins and immediately place them in the refrigerator and let them chill for at least 4 hours.
Raspberry Sauce
- In a small saucepan, bring raspberries, sugar, and 3 tbsp of water to a gentle simmer.
- In a small/condiment bowl, mix together 1 tbsp of water and the cornstarch until a paste forms. Stir this mixture in with the raspberries and let simmer for 1-2 minutes.
- Pour mixture through a strainer with a heat-safe bowl catching the strained sauce. Once completely strained, refrigerate the sauce until chilled.
- Drizzle sauce onto the panna cotta, enjoy!