Description
Smooth and creamy, this Vanilla Panna Cotta is a classic Italian dessert that is simple to make yet elegant in presentation. With the perfect balance of sweetness and the fragrance of vanilla, it’s a delightful treat for any occasion.
Ingredients
Units
Scale
For Vanilla Panna Cotta:
- 1 1/2 cups plus 1 tablespoon heavy cream (double cream) (375ml)
- 1 cup + 1 tablespoon whole milk (250ml)
- 1/2 cup caster sugar (can also use granulated sugar) (95g)
- 4 teaspoons gelatin powder (12g sachet)
- 3 teaspoons vanilla paste or 1 vanilla bean
Instructions
- Prepare Panna Cotta Mixture: Combine milk, cream, and vanilla in a saucepan. Bring to a boil, then remove from heat.
- Add Sugar: Stir in sugar until dissolved.
- Incorporate Gelatin: Sprinkle gelatin powder into the mixture while whisking to prevent lumps.
- Set: Pour mixture into moulds and let cool at room temperature for 30 minutes.
- Refrigerate: Chill panna cottas for 4-6 hours or overnight.
- Unmould: Dip moulds in hot water briefly, then overturn onto plates to serve.
Notes
- Vanilla Note: Use 3 teaspoons of vanilla paste or scrape seeds from 1 vanilla bean.
- Storage: Panna cotta can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
