This Italian style pudding is similar to the English Crème Anglaise, only it can be molded and topped with a chocolate or fruit sauce and/or pieces of fruit. The main difference in ingredients is Panna Cotta uses gelatin, which is why it can be molded. If you are going to serve this in a ramekin or bowl, it can be made 2 hours before serving but if you want to prepare a fancy dessert with plating, you need 4 hours for the mold to firm up. Make 6 four ounces servings
Ingredients
- 24 oz Half and half, or
- 12 oz Whole milk
- 12 oz Heavy cream
- 3 tsp Gelatin – powdered
- 1/3 cup sugar
- 1 tsp pure vanilla extract
- Pinch salt
- Cooking spray
- 6 ramekins or equivalent molds
Process
- Mise en Place – measure and prepare you ingredients prior to starting.
- Spray ramekins with cooking spray, then wipe with a paper towel.
- Bloom the gelatin: Pour half the half&half (or the the milk) into the saucepan and sprinkle evenly with powdered gelatin. Let gelatin soften for 5 mins.
- Dissolve the gelatin: Set the saucepan over low heat and warm the half&half gently, stirring or whisking frequently. Do not let the half&half boil or simmer; if it starts to steam, remove from heat and let it cool down. The mixture should get hot, but below simmer. Once hot, stir/whisk for ~2 mins.
- Dissolve the sugar: Stir in sugar continuing to heat. Stir/whisk for ~3 mins.
- Finish: Remove saucepan from heat and whisk in the remaining half&half (or the cream). Add the vanilla, and salt.
- Pour into the ramekins and chill: Divide the mixture evenly between the prepared ramekins or molds and put in the refrigerator to chill. Chill 2 hours if serving in the ramekins (unmolded), and at least 4 hours if you plan to serve molded, overnight is better.
- Removing from mold: Fill a large bowl partway with warm to hot water. Wipe each dessert plate with a damp paper towel (lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
- Run a thin knife carefully around the sides of the mold, just along the top edge. Dip the mold in the warm water up to its rim, and hold it there a few seconds.
- Invert the mold over the plate and shake gently to help the panna cotta fall out. If it won’t fall out on it’s own, put the mold back in the hot water bath and repeat.
- Serve immediately, or refrigerate covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery after a few days, so allow it to sit at room temperature for about half an hour before serving.
