Simple Panna Cotta

I have not blogged for quite a while since my laptop crashed. Now that I have a new laptop, it’s time to bring back the posts! I bought a carton of whipping cream on sale and forgot about it in the fridge. Next time I took it out, it was going to expire really soon. What should I do to clear this liter of cream so that I don’t waste food and money? A quick search on Google brought me to panna cotta.

A few days before I made this, I had pistachio panna cotta in a restaurant and it was delightfully creamy and fragrant. Definitely won’t mind creating something similar at home. The great thing was, making panna cotta is so so so simple- just cook cream, milk, gelatin and flavorings together.

Instead of putting the panna cotta into moulds and flipping them out, I poured the mixture into little pudding bottles. I emphasize the word ‘little’ because this dessert is quite rich, half of it is made of cream. Look at these cute bottles of milk pudding, so charming looking!

VANILLA BEAN PANNA COTTA

Adapted from The Kitchn

INGREDIENTS

1 1/2 cups whole milk
3 teaspoons powdered gelatin
1/3 cup sugar
1 1/2 cups light or heavy cream
1 teaspoon vanilla bean paste
Pinch salt

Instructions

  1. Bloom the gelatin: Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
  2. Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can’t leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.
  3. Check to make sure the gelatin is dissolved: After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it’s smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.
  4. Dissolve the sugar: Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn’t take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.
  5. Whisk in the cream and flavorings: Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
  6. Pour into the pudding bottles and chill: Divide the mixture evenly between the prepared pudding bottles and put in the refrigerator to chill. I made 8 puddings with this mixture.
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