Classic Panna Cotta
This basic Classic Panna Cotta delicious as is or check out the notes for how to add your favorite flavors. Either way this is a fast and easy dessert fancy enough for a large dinner party, simple and satisfying enough for any time! | www.lakesidetable.com
Ingredients
- 1/2 cup whole milk
- 1 1/2 teaspoons unflavored gelatin
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla or 1 halved vanilla bean*
- 1/4 cup sugar
- pinch of salt
- whip topping Reddi Whip
- 1 small white chocolate bar for garnish
- 1 small dark chocolate bar for garnish
Instructions
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In the saucepan, sprinkle the gelatin over the milk and heat until the gelatin dissolves. Let stand for 5 minutes to soften the gelatin.
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Stir over medium heat until it steams but does not boil.
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Add cream, sugar, vanilla, and salt. Lower heat and stir until sugar dissolves about 3 minutes.
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Remove from heat and let cool.
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Pour cream mixture into serving glasses, cover, and refrigerate.
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Stir every 20 minutes for the first hour.
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Chill until set, at least 4 hours and up to 2 days covered.
Recipe Video
Recipe Notes
* If using a vanilla bean, let it simmer in the milk/cream mixture for 1 hour, then remove. Then add the gelatin.
To create these different panna cottas, incorporate these well into the liquid base before pouring into the serving dishes.
Variations:
Espresso Panna Cotta - 3 teaspoons powdered espresso
BLUE MAGIK: Add 1 teaspoon of Blue Magik powder. (pictured)
Mango Panna Cotta - Reduce down 2 cups of mango nectar by 1/2 over medium heat. Pour 2/3 of this reduction into the liquid base, cool & reserve 1/3 to top panna cotta after it has set.
Chocolate Panna Cotta - 2 tablespoons cocoa powder
White Chocolate Raspberry - Melt 6 ounces white chocolate into liquid base. Over medium heat, cook down 4 ounces fresh raspberries with 1 tablespoon sugar until jammy. Strain out seeds, cool and top panna cotta after it has set.