Panna Cotta

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So, these were good and they came from my Fine Cooking magazine issue. I give them an 8.6. This is probably the easiest fancy dessert I have ever made.  Hands down. It’s super quick.
Panna Cotta
By Faith Durand April/May 2016 Issue
For the panna cotta
  • Cooking spray
  • 3 cups half-and-half So I did 1 1/2 cups heavy cream and 1 1/2 cups 2% milk, but I bet it would be fine with 2 cups milk and 1 cup cream
  • 2 tsp. unflavored powdered gelatin
  • 1/3 cup granulated sugar
  • 1 tsp. pure vanilla extract I increased this and used Watkin’s
  • Pinch table salt

http://www.finecooking.com/recipe/classic-panna-cotta-with-brandied-cherry-sauce

 

So, you put 1 1/2 cups of the half and half in a pan and sprinkle the gelatin on top. Wait 5 minutes. Whisk in the sugar. You put it on medium/low and stir for about 3-5 minutes, until the sugar is dissolved (just test it with your fingers). Then, you take it off the heat and add the rest of the half and half, the salt, and the vanilla. Then, you pour it into your containers. I used some little Bundt pan silicone molds, and they were cute, but they were not the best choice. I would put this in goblets. Anyway, put it in the fridge for a few hours.

Comments

  1. thejohnmfamilyJanuary 20, 2018 at 8:27 AM

    So, 1/4 cup of sugar is fine, as is the entire 2 1/4 tsp. packet of gelatin. I used all half and half, and it worked great. This has to put in goblets or the final containers, and fruit sauce is the way to go. Put the sauce on the bottom and then serve with fresh fruit.

    ReplyDelete
  2. thejohnmfamilyJanuary 20, 2018 at 10:16 PM

    If these are going in goblets, use only 2 tsp. of gelatin

    ReplyDelete
  3. thejohnmfamilyNovember 15, 2018 at 6:06 PM

    I did 3 Tbs. of sugar and it was fine for me. We put marionberry jam in the bottom. Also, I think 1 1/2 tsp. gelatin is totally fine if you are putting it in a goblet. It gets really jiggly with 2 tsp.

    ReplyDelete

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