Thursday, November 7, 2013

Vanilla Panna Cotta

Vanilla Panna Cotta

Another first time successful dessert.  These looked so pretty in these mini glass's that I picked up from Michael's.  Very simple to make and low cost too.  I discovered the recipe at, but topped it a bit differently than what the recipe called. for.  Mine are topped with a fresh raspberry and look so pretty with that little pop of color. Great for the holidays too.

    For the panna cotta:
  • 1 1/2 cup (355 ml) whole milk
  • 4 teaspoons (5.5 grams, 1 1/4 envelope) unflavored gelatin
  • 1/2 cup (100 grams) sugar
  • 1 vanilla bean, split open lengthwise
  • 1 1/2 cup (355 ml) heavy cream
  • 1 teaspoon vanilla extract
    To make the panna cotta:
  1. In a saucepan, sprinkle the gelatin over 1/2 cup of milk. Let sit for about 3 minutes until softened.
  2. Place the saucepan over medium heat and add the rest of the milk, sugar, and vanilla bean. Heat while stirring frequently until gelatin melts and sugar dissolves. Do not let boil.
  3. Remove from heat and stir in the heavy cream and vanilla extract. Remove the vanilla bean pod. Pour the mixture into 4 half-pint jars or ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Photography by Emily Scott of EM the Gem

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