Vanilla Panna Cotta
Classic Italian panna cotta and cream, perfectly set with gelatin and served with raspberry coulis.
Ingredients
- 2½ tsp gelatin powder
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1/4 cup caster sugar
- 1½ tsp vanilla bean paste
- pinch of salt
- neutral oil spray
- raspberry coulis, pistachios, mint (to garnish)
Instructions
- Bloom gelatin in ½ cup milk for 5 minutes.
- Warm gently to dissolve gelatin completely.
- Add remaining milk, sugar, vanilla, and salt. Stir until sugar dissolves.
- Cool mixture slightly, then add cream.
- Refrigerate mixture uncovered for 1 hour, stirring occasionally.
- Pour into oiled molds, chill 6 hours or overnight.
- To serve, unmold or present in glass and garnish with coulis and pistachios.
Notes
• Use full-fat dairy for a creamy finish.
• Do not boil the milk or cream.
• Refrigerate panna cotta for at least 6 hours before serving.
• Store covered for up to 7 days.
• Do not boil the milk or cream.
• Refrigerate panna cotta for at least 6 hours before serving.
• Store covered for up to 7 days.
Nutrition
Calories: 253kcalCarbohydrates: 13gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 63mgSodium: 46mgSugar: 13g