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Basic Panna Cotta




Difficulty:Easy
Prep Time:10 Minutes
Cook Time:4 Hours
Serves:8

Nutritional Information

This recipe is creamy, yet light and delicious; making it perfect for any occasion.

Ingredients

  • 4 cups heavy cream
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract, or 1 vanilla bean
  • 2 packets gelatin
  • 6 tablespoons cold water

Directions

  • 1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
  • 2. Lightly grease eight custard cups.
  • 3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
  • 4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. You may need to reheat the mixture to ensure this. If you do so, do not let the mixture simmer and stir constantly.
  • 5. Test a small amount in a cup that is just enough to cover the bottom. Refrigerate the test batch until set, should be no more than 30 minutes. Once the test batch set, divide the remaining Panna Cotta mixture into the prepared cups, then chill them until firm, at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into glasses so you can serve them in the glasses, without unmolding.
  • 6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

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Reviews

Culinary
In the Smoking Class on 6/10/14 we smoked the cream with Mulberry wood. Simply preheat the EGG to 225º using indirect heat and the wood. Smoke the heavy cream for no longer than 5-10 minutes or until desired smoke flavor is achieved. Continue with the recipe as stated.
06-19-2014 at 07:35 PM
Culinary
For the Steak Class on 10/21/14, we added 4 tablespoons of grated ginger to the panna cotta after the gelatin was added. And used toasted pistachios and grilled kiwi for the garnish
10-27-2014 at 07:37 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828