Panna Cotta is my new favorite dessert! I have had it a few time here and there and have always loved it. A month or so ago I was bringing dessert over for my mom’s birthday dinner and I asked her what she wanted. She thought about it for a while and then said ” Do you remember that creamy custard-like dessert that they have on the Mother’s Day brunch last year?” Yes, I do, because it was delicious! My mom is super easy going and does so much for others, so I wanted to make her exactly what she wanted! 🙂 I couldn’t remember the name, but thanks to Google I easily found it. I have to say, I was a little nervous because I am not but of a baker or a dessert maker, but I love trying new things and am always up for a challenge, so I jumped in. I did a little research and read multiple versions of Panna Cotta recipes, so I was pretty comfortable with process and the ingredients I wanted to use. It actually turned out to be super easy and amazingly delicious, and felt very elegant and decadent. Also a pretty “healthy dessert”, it’s portion controlled (put in small containers to stiffen), it’s also gluten free (for those looking for that) and adding gelatin to our diets may have some health benefits 🙂
First add the plain gelatin to 1/4 cup of milk, stir and let sit for 5-10 minutes to set up( It will get soft and swell a bit.).
While that is setting up…
Add Half & Half to a medium saucepan. Add vanilla, confectioners sugar and a pinch of salt. Stir well to thou rally combine. Continue to heat until it starts to steam and bubbles form around the edges, this is on the verge of a boil. Don’t over cook the cream, it will still be tasty, but it won’t be as fresh tasting.
Remove from heat and stir in gelatin/milk combination.
At this point, you can pour directly into the whatever you are cooling the Panna Cotta in, but that can get messy, so I pour it into a large measuring cup for ease and less mess. 🙂
I used 4 small glasses and 4 plastic cups (for the kids) but you can use any small pretty cups or ramekins.
Put in the refrigerator for a minimum of 2 hours to allow for set up (solidification). I like making mine the day before to they are super easy to just pull out when we are ready.
I topped with fresh cut strawberries, but you can top with many things like, a berry compote (this blueberry one looks delish, may try it next time I make this), chocolate or caramel sauce.
Enjoy!
- 1 packet of plain Gelatin
- ¼ cup milk (whatever you have)
- 3 cups Half and Half or Heavy Cream
- ½ cup confectioners sugar
- 1 tsp Pure Vanilla extract
- Pinch of Course Sea Salt (brings flavors together)
- In a small bowl mix the Gelatin with the milk and set aside for 5-10 minutes to allow it to set up.
- While the gelatin is doing its thing, Combine the half and half, sugar, vanilla and salt in a medium saucepan. Allow the cream/half and half mixture to heat up, you will start to see steam and bubbles will form around the rim of the pan, on the verge of a boil.
- Remove from heat and stir in milk/gelatin mixture until well combined.
- Pour into small containers, like wine glasses or ramekins. Cover and put in the refrigerator for a minimum of 2 hours to set up. Can be made the day before for ease on party day 🙂
