Vanilla Panna Cotta
This vanilla panna cotta recipe is a simple, creamy, classic Italian dessert. It's incredibly easy to make, but looks so impressive and tastes luxurious served with a rich fruit sauce.
Servings: 8
Ingredients
- 2 tbsp cold water
- .25 oz. envelope unflavored gelatin (1 tbsp)
- 2 cups heavy cream
- 1 cup half and half*
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- raspberry sauce for serving
- small fresh mint leaves for serving
Instructions
- Pour the water into a small bowl. Sprinkle the powdered gelatin over the water and mix well. Set aside so the gelatin can bloom.
- In a large saucepan over medium heat, whisk together the heavy cream, half and half, and sugar. Stir frequently until hot and steaming (about 140°F. Do not let it boil.)
- Remove pan from heat and stir in hydrated gelatin and vanilla, whisking until fully dissolved.
- Divide cream mixture among 8 4-oz. ramekins (not all the way to the top. About ½ cup of the mixture per ramekin.) Cool to room temperature. Chill ramekins in the refrigerator, covered, overnight.
- If you choose to unmold them, run a thin dull knife around the top edge of each ramekin. Dip ramekins, 1 at a time, into a shallow bowl of hot water for about 3 seconds. Invert ramekin onto center of a small plate—shake very gently and it should come right out.
- Drizzle with 1-2 tablespoons of the raspberry sauce and garnish with a small fresh mint leaf. Enjoy!
Video
Notes
*The half 'n half can be substituted with ¾ cup heavy cream and ¼ cup whole milk. In total, you will be using 2 3/4 cups heavy cream and 1/4 cup whole milk.
Nutrition
Calories: 283kcal | Carbohydrates: 11g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 37mg | Potassium: 84mg | Sugar: 9g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 70mg