Vanilla Panna Cotta

18 Jan

This is my second attempt for panna cotta. It is actually very easy to make. As long as you master the ratio of the gelatin to the liquid you will make some perfect panna cottas. Some recipes use gelatin power, while the others use gelatin leave. The ratio depends on what type of gelatin you use. The only issue I had in the first time was the panna cotta separated into two layers after it set. I have googled it and it appears to be a common issue if using milk and cream together – the mixture becomes non-homogenized. This time I used half and half, and I have achieved the perfect result! The panna cotta was silky, creamy and smooth. It jiggled after I unmolded it (This is the sign of a good panna cotta). This cold dessert is perfect for summer. 🙂

I have adapted few different recipes together, this is what worked for me.

Vanilla panna cotta

  • 3 cups half and half (you can replace it with 1.5 cups milk and 1.5 cups cream)
  • 3 tsps gelatin power
  • 1/3 cups sugar
  • 1/2 tsp vanilla paste (you can replace it with 1 vanilla pod)
  1. Pour the half and half into a saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 10 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved (this is called blooming).
  2. Set the saucepan over low heat and warm the half and half gently, stirring or whisking frequently until the gelatin dissolves.
  3. Stir the vanilla paste and the sugar into the half and half and continue warming until it dissolves as well.
  4. Divide the mixture evenly between four ramekins. Cut a small piece of paper towl to put on top of each ramekin and wrap each ramekin tightly with plastic food wrap (paper towl will absorb the condensation). Put the ramekins in the refrigerator to chill at least 6 hours.
  5. To unmold it, run a palette knife around the sides of the ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the panna cotta from the edge of the ramekin. Fill a large bowl partway with warm to hot water. Dip the ramekin in the warm water up to its rim for a few seconds. Invert the ramekin over a plate and shake gently to help the panna cotta fall out. (The panna cotta will melt quickly, so don’t leave the ramekin in the warm water for too long. If it doesn’t fall out then put the ramekin back to the warm water for another few seconds.)
  6. Serve with fruit coulis or fresh fruit.

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