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Vanilla Panna Cotta

by Hector Gomez featured in 3-Course Italian Dinner

Ingredients

for 2 servings

  • 1 teaspoon
    unflavored gelatin
  • 1 tablespoon
    cold water
  • 1 ½ cups
    heavy cream (360 mL)
  • ¼ cup
    sugar (50 g)
  • ¼ teaspoon
    vanilla extract
    Calories 495
    Fat 51g
    Carbs 21g
    Fiber 0g
    Sugar 21g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called “blooming.”
  2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scalding point, or just under a boil.
  3. Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
  4. Strain panna cotta mixture into desired serving tempered glasses.
  5. Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
  6. Top with berries and honey.
  7. Enjoy!
 

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