DessertsDifficulty: easy
Panna Cotta
Silky Italian set custard of milk and cream, flavored with vanilla and set with gelatin.
10
Prep Time
5
Cook Time
6
Servings
Ingredients
Instructions
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1Bloom gelatine: Sprinkle the gelatine powder over ½ cup cold milk in a small saucepan and let stand 5 minutes.
2Melt gelatine: Warm the mixture over medium‑low heat, stirring, until the gelatine dissolves and the liquid is smooth; do not boil.
3Add milk, sugar, vanilla and salt: Pour in the remaining cup of milk, caster sugar, vanilla bean paste (or seeds) and pinch of salt. Warm gently just to dissolve the sugar, then remove from heat and let stand 10 minutes to infuse the vanilla.
4Stir in the cream: Mix in the heavy cream until fully combined.
5Chill before pouring: Refrigerate the mixture uncovered for 1 hour, stirring at 30 min and 45 min and scraping the sides to keep it smooth and prevent skin formation.
6Prepare moulds: Lightly spray six 2/3‑cup moulds with neutral oil, wipe excess. Pour the panna cotta mixture into the moulds (strain if any lumps appear).
7Set: Refrigerate the moulds for at least 6 hours, preferably overnight, until firm.
8To serve: Run a thin knife around the edge of each mould, invert onto a plate and give a gentle shake to release. Serve plain or with desired toppings.
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