Panna Cotta

Panna cotta is easily one of my favorite desserts, especially during summer and the best part of it is that it's fairly easy to make. The preparation time takes me less than 10 minutes and after 4-5 hours of refrigeration time it's time to chow down.

I usually make this an hour or so before lunch and that gives it plenty of time for it to be ready by the time I want my afternoon snack. Remember if you spend more than 10 mins on it, then you're probably not doing it right.

(panna cotta literally means cooked cream in Italian but I often find cream alone to be a little too heavy so I opt for half-and-half or in this case, more milk than cream.) This recipe is how I make it, there are other measurements in different recipes but this is what I usually go after.

Ingredients:
-1 litre (4 cups) of full fat milk, organic if it's available
-1/2 litre of heavy organic cream (2 cups)
-1 vanilla bean (I usually opt for Polynesian vanilla, none of that bourbon stuff for me thank you, you can also use vanilla extract(1-2 teaspoon(s)) but I recommend you use a vanilla bean)
- 1 decilitre (1/3 cup) raw cane sugar
-10 sheets of gelatin or 4 teaspoons of gelatin powder.

Pour the milk and the cream in a saucepan and turn on the heat to medium-high.
Add the sugar.
While the mixture is heating up take the vanilla bean and slice it in half with a small pairing knife. With the back of the knife, scrape out the vanilla seeds and add it to the mixture. (Throw in the bean itself as well for added flavor, you can always remove it before adding gelatin)
Whisk the mixture as to evenly distribute the seeds, then proceed to stir with a sieve.
Bring the mixture up to a near boil without it actually boiling. Remove from heat.
Add the gelatin.

With the sheet gelatin, pour cold water in a deep plate and put in the sheets, once they've turned slightly soft, pour away the water, wring the sheets and add cold water once again. (I usually do this twice with sheet gelatin to make sure to get rid of the "gelatin" flavor)

With the powdered gelatin, sprinkle it over 3 tablespoons of cold water, let stand for 5 minutes before adding it.

Stir in the gelatin until completely dissolved.

Keep stirring once in a while until it's lukewarm, then proceed to fill bowls, cups, ramekins or whatever is at hand. Refrigerate for 4-5 hours.

Dip the moulds 5 seconds in hot water, run a knife through the edge and turn over on a plate. Drizzle with diced strawberries that has been sitting in sugar and own juices or any other fruits you may fancy. Maybe you can do it like me and eat it on it's own, au naturel. That's how I like it best :)


Doesn't it look yummy with the vanilla seeds?


Thanks for looking!