Italian Panna Cotta Recipe
The ingredients are gently heated until the sugar and gelatin dissolve, then poured into individual molds and chilled for several hours until firm. When ready to serve, the desserts are unmolded and presented upside down, typically topped with sauce or fruit.
Ingredients
- Unflavored gelatin powder - 1 tbsp
- Cold water - 2 Tbsp
- Heavy cream - 2 cups
- Half and half - 1 cup
- Sugar - 1/3 cup
- Vanilla extract - 1 ½ tsp
Instructions
- In a very small saucepan sprinkle the gelatin over the water and it let stand about 1 minute to soften.
- Heat the gelatin mixture over low heat until it dissolves and remove the pan from the heat.
- In a large saucepan heat up the heavy cream, half and half, and sugar over moderately high heat.
- Stirring constantly, bring it just to a boil then immediately remove the pan from heat and stir in gelatin mixture and vanilla extract.
- Divide cream mixture among eight ½-cup ramekins and cool to room temperature.
- Chill the ramekins, covered, for at least 4 hours or overnight.
- Dip ramekins, one at a time, into a bowl of hot water for 3 seconds to loosen the panna cotta.
- Invert the ramekin onto center of a small plate and serve cold with desired topping.
Nutrition
Calories: 277kcalCarbohydrates: 11gProtein: 3gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 78mgSodium: 37mgSugar: 11g
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