Panna Cotta
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
With 400ml of cream to only 120ml of milk, this panna cotta still trembles when nudged with a spoon after it sets, and melts almost as soon as it is in your mouth.
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The stove work takes a few minutes; the rest is at least four hours of waiting in the fridge. Thinly sliced strawberries go on top.
Ingredients
Instructions
- 1
Place 8 g sheet gelatin in cold water so it is fully covered, then let it bloom for 5 minutes.
When it feels soft and flexible, lift it out and shake off excess water without squeezing it into clumps.
- 2
Combine 400 ml heavy cream, 120 ml milk, and 60 g sugar in a saucepan.
Set it over low heat and stir across the bottom until the sugar dissolves completely and no grainy texture remains.
- 3
Watch the edges of the cream mixture closely.
As soon as tiny bubbles begin to appear around the sides, turn off the heat; do not let it boil.
- 4
Add the bloomed gelatin and 1 teaspoon vanilla extract to the saucepan off the heat.
Stir for about 1 minute with the residual warmth until the gelatin disappears completely and the mixture looks smooth.
- 5
Strain the mixture through a sieve into cups or molds.
Skim off surface bubbles, let the steam fade at room temperature, then refrigerate for at least 4 hours until it trembles but holds its shape.
- 6
Check the set panna cotta by nudging it gently with a spoon; it should wobble softly and scoop cleanly.
Slice the 120 g strawberries thinly, arrange them on top, and serve well chilled.
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Turn these ingredients into two more meals
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