Panna Cotta
314kcal2.2g protein28.6g fat13.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | heavy cream |
| ⅓ cup | sugar |
| 1 ¾ tsp | powdered gelatin |
| 3 tbsp | cold water |
| 1 tsp | vanilla |
Steps
- mix5 mingelatin fully hydrated and swollenSprinkle the gelatin evenly over the cold water and leave it undisturbed until every granule is hydrated. Blooming first prevents dry gelatin from clumping when it meets the hot cream.
- infuse8 mincream steaming and sugar dissolved, not at a prolonged boilWarm the cream with the sugar and vanilla until steaming and the sugar dissolves. Avoid a hard or prolonged boil; the goal is enough heat to dissolve gelatin while preserving the clean dairy flavor.
- mix3 mingelatin completely dissolved with no visible grainsRemove the cream from the heat, add the bloomed gelatin and stir until completely clear and dissolved. Scrape the bowl so no concentrated gelatin remains behind.
- rest240 minrefrigerated until softly set and still trembling at the centerDivide among six small ramekins or glasses and refrigerate until just set. The finished panna cotta should yield easily to a spoon and wobble when moved; a rigid set means the gelatin has overwhelmed the cream.
- prep5 minserved cold but not frozenServe in the glasses or briefly dip molds in warm water and invert. Keep any warm-water contact short so only the outside releases without melting the delicate set.