Spring is here and nothing says spring like so much needed time off, beautiful flowers, and delicious chilled creamy desserts. We decided to take vacation with our palates this spring to Italy. Home of not only rich and creamy soft and delicate foods but also amazingly delicate desserts. Making this dessert made us feel like we were in Italy.
- 3 ½ Teaspoons Gelatin Powder
- ¾ Cup Whole Milk
- 1 Tablespoon Vanilla Extract
- 2 Cups Heavy Cream
- ¾ Cup Sugar
Combine milk, vanilla, heavy cream, and sugar in a sauce pan and heat on low until warm. Warmth should be hot but not to hot to touch so that the milk and cream don’t curdle. Mix continuously.
Add in sugar and gelatin and mix in until fully dissolved.
Fill silicone cupcake molds almost to the top with liquid. You don’t need oil them step 5 is how you will get them out of the molds.
Let cool and place them in the refrigerator until set. This could take a few hours but you can also leave them over night.
Remove from refrigerator and fill a small teacup or bowl with hot water. Slowing lower the Panna Cotta into the hot water making sure not to get it inside the mold. Hold it there for less than a second removed and try to take Panna Cotta out of the mold. It should easily come out, if t does the water might not to hot enough or you may need to hold it in the water a little longer. Try not to melt the dessert patterns off and it should work like magic. Serve plain or with your favorite compote or fresh fruit.
Tip: If you would like your Panna Cotta layered like the one in the photo (and if it didn’t) you can add more gelatine power to the mixture. Panna Cotta is not served layer but it’s how we make, we also freeze some and eat it frozen on hot days.