From a homemade, baked panna cotta to a gelatin fixed dessert. Panna cotta can be made in two different styles. Either by whisking cream, egg whites and sugar; baked and chilled or by adding gelatin to cream, milk and sugar and just chilled. Cooking time and texture are the differences between the two recipes. If you’re in a hurry, like I usually am, choose gelatin; if not, bake the homemade heaven.
Now, if you think of baking panna cotta first know that you have to heat up cream, sugar and vanilla, in a pot, in order to dissolve the sugar then chill. This is done the same way as in the gelatin recipe. But, in order to coagulate the cream, egg whites are required. You have to beat the egg whites without creating foam or the final product will have air bubbles inside. Add everything together and bake in a water bath for 1 1/2hours to 2h then chill 4h in a fridge.
Gelatine makes it quicker. Ok, I know it still takes 4 hours to chill… but it’s just 15 minutes of effort on your part. I sometimes crack myself up with words like “effort” when you just have to dissolve sugar + vanilla in cream + milk over medium heat and add gelatin. Then let chill and shove it in the fridge to set.
Don’t be scared of panna cotta! It’s not rocket science. But I know it’s pretty hard to be patient for this delicious desert. If you think you can take it, you’re in luck. Get it out of the fridge and top it up with anything from fresh fruit to chocolate. Why not try a combination of raspberry sauce and mint leaves or maybe a wild cherry sauce and dark chocolate shavings? Use your imagination and make your own awesome panna cotta recipe.
- 1/3 cup milk
- 0.25 ounce gelatine powder or 6 gelatine sheets
- 2 1/2 cups heavy cream
- 1 1/2 tsp. vanilla extract
- 1/2 cup white sugar
- Add milk, cream, vanilla extract and sugar in a pot and heat up on medium heat until the sugar dissolves.
- Take the pot of the heat and let chill.
- Soak the gelatine sheets in a splash of water then add to the mixture. Or just add the gelatine powder.
- Pour in ramekins and let chill in the fridge 4h.
- If you want to take the panna cotta out of the ramekins remember to coat the inside with a bit of neutral oil as it is prone to sticking.