The classic Italian custard dessert known as panna cotta is both simple and delicious to make. It was hard to find a good, straightforward recipe online, so I improvised one. It has a similar texture and flavor to the panna cotta found in Italian restaurants. Top with hot fudge sauce and raspberries while still warm. This can be stored for a few days in the fridge without going bad.
Get a small bowl and fill it with milk. Add the gelatin powder to the milk and mix thoroughly. Putting aside.
In a saucepan, combine sugar with heavy cream and stir to dissolve. Bring to a boil over medium heat, keeping a close eye on it because cream has a nasty habit of boiling over.
When the cream comes to a boil, add the gelatin mixture and stir until it dissolves. Warm up the pan and stir for a minute.
Turn off the stove and add the vanilla extract.
Place the cream mixture in 6 individual ramekins. Set aside to cool completely, covered, for about 20 minutes.
Wrap in plastic once they have cooled. Make sure to chill it in the fridge for at least 4 hours, but ideally overnight, to ensure a firm texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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