Easy Italian Panna Cotta
For best results, use cream with a fat content of at least 35 percent in panna cotta recipes.
Serves: 6Hands-on: 20 minutesTotal: 8 hours 35 minutesDifficulty: Easy
- 1⁄4 cup warm water
- 1 envelope unflavored gelatin, such as Knox
- 1 1⁄2 cups whipping cream or heavy cream
- 1⁄4 cup granulated sugar
- 2 tsp. vanilla extract
- 3⁄4 cup milk
- 6 strawberries
- Pour the warm water into a small bowl. Pour the gelatin over the water and let it stand 5 minutes to soften.
- In a medium-sized saucepan, bring the cream, sugar, and vanilla extract to a boil over medium heat. Reduce heat to low and simmer for 3 minutes, stirring occasionally to make sure all the sugar is dissolved. Add the milk and simmer for another 3 minutes.
- Remove the saucepan from the heat and stir in the softened gelatin (check to make sure the cream and milk mixture is not boiling when you add the gelatin). Stir until the gelatin is completely dissolved.
- Pour the mixture into a bowl. Set the bowl inside another bowl filled with ice water. Cool for 15 minutes, stirring regularly. Pour the liquid into 4-ounce ramekins or custard cups and refrigerate overnight.
- To serve, dip the bottom of each ramekin briefly in a bowl of hot water, and use a knife to cut around the bottom of the panna cotta, loosening the edges. Dry the bottom of the ramekin and invert the panna cotta onto a plate. Serve with strawberries.