Classic Panna Cotta Recipes

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

CLASSIC PANNA COTTA RECIPE

Steps:

• Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
• If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.
• Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
• Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
• When the half and half - milk base is steaming, remove it from the heat.
• Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
• Add the heavy cream and stir it in.
• Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
• Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
• Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.
• Mix the ½ tsp of gelatin with ½ tbsp of water, and let it sit for about 10 minutes.
• If you're using gelatin sheets, soak the gelatin sheets in a bowl of water for at least 10 minutes until softened. Make sure to squeeze out extra water before adding the sheets to the berry mix.
• Place the berries, honey, salt, and lemon juice in a small saucepan.
• Cook over medium heat until the berries break down. This can take about 10 - 15 minutes.
• Cook the mixture down until you have about 1 cup of berry coulis.
• You can use the berry coulis as is, if you prefer. But to make a fluid gel, you will need to add gelatin.
• Stir in the bloomed gelatin until it completely dissolves in the berry coulis.
• Place the coulis jello in the fridge until it sets.
• Once set, break the jello layer and place it in a container that can be used with a stick blender (i.e. a narrow and tall container that fits a stick blender).
• Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).
• Once the panna cotta has set, you can keep it in the fridge for up to 3 - 4 days.
• Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
• If you're unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
• Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

THE BEST PANNA COTTA YOU WILL EVER HAVE

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

CLASSIC PANNA COTTA

Steps:

• Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
• Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
• Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
• Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
• To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.