Italian Panna Cotta

Find more recipes at marcellinaincucina.com

Italian Panna Cotta is luscious and creamy without being too heavy. This is a great, make-ahead dessert that is perfect for all occasions.

Prep Time20

Cook Time5

setting time8

Total Time8 25

Servings: servings

Place the water in a small bowl, sprinkle powdered gelatin over the surface, then stir well. Let stand for 5-10 minutes to soften and bloom.
While the powdered gelatin is blooming, cut the vanilla bean in half and with the back of the knife or a teaspoon, scrape out the seeds.
Put the vanilla bean and scraped seeds into a medium saucepan with cream, milk, sugar, and salt. Place over medium heat, bring it to just boiling point, stirring to dissolve the sugar. Don't allow the cream and milk mixture to come to a rolling boil. When there are a few simmering bubbles, remove the saucepan from the heat.
Cover the saucepan with a lid (to prevent a skin from forming) and let it stand for 5 minutes for the flavors to infuse.
Stir the bloomed gelatin mixture into the still-hot cream/milk, whisking gently until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Strain into a 4 cup jug/pitcher to remove the vanilla and any pieces that may have broken off. Place the jug/pitcher in the fridge until it cools completely but doesn't set. Stir now and then so that it doesn't separate.
Then pour cream/milk mixture into 8 individual serving glasses.
Cover the glasses with plastic wrap and refrigerate for at least 4-6 hours, or until completely set.
Serve with fruit and chopped nuts.

The cream should be around 35% butterfat and not contain additives.
The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups/500ml).

Tips for success

Add the gelatin to cold water so it can bloom properly and become thick and gelatinous.
Warm the cream and milk gently over low to medium heat. Don't let it come to a rolling boil.
Stir the bloomed gelatin into the cream mixture off the heat. Boiling will prevent it from setting.
Use a jug or pitcher to pour the mixture into serving glasses to avoid messy spills.
Allow the cream, milk, and gelatin mixture to cool to room temperature, while remaining liquid and pourable. Stir it gently to blend, taking care not to create any bubbles, then pour into the serving glasses.
Cover the glasses with plastic wrap and place them carefully in the refrigerator to set.