Vanilla Panna Cotta [Panna cotta alla vaniglia]
Servings: servings
Vanilla Panna Cotta is a smooth and creamy Italian dessert made with cream and delicately flavored with vanilla served with fresh berries.
Equipment
- Ramekins 120 ml
- Coupe glasses 120 ml
Ingredients
The Cream
- 960 ml heavy cream
- 100 g sugar
- 1 tsp. vanilla extract
- 7 g unflavored powdered gelatin
- 45 ml water
The Toppings
- mixed berries for serving
Notes
Instructions
The Cream
- In a medium saucepan, combine the 960 ml heavy cream, 100 g sugarand 1 tsp. vanilla extract.
- Heat over medium heat until just simmering. Remove from heat, cover, and allow to steep for 15 minutes.
- While the cream is steeping, in a small mixing bowl, sprinkle the 7 g unflavored powdered gelatin over the 45 ml water. Let it sit for about 5 minutes until the gelatin is evenly moistened.
- After the cream has steeped, uncover and return it to moderate heat, bringing it just back to a simmer.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
The Cooling
- Carefully pour the panna cotta mixture into your ramekins or coupe glasses. Allow them to cool to room temperature.Denis Tip: If you do not have any of those glasses, any kind of glass works too.
- Once cooled, cover with plastic wrap and refrigerate until set but still slightly jiggly, at least 3 hours. The panna cotta will keep in the refrigerator for up to 3 days.
The Serving
- When ready to serve, cut your mixed berries. Enjoy your Vanilla Panna Cotta [Panna cotta alla vaniglia] with mixed berries.