Considering how delicious panna cotta is, it’s bizarre to think that it didn’t appear in Italian cookbooks until the 1960s. Translated to English as “cooked cream,” the silky dessert can be flavored with anything from coffee to fruit. Here’s how to make it.
Ingredients:
- 3 cups heavy cream
- ½ cup cold milk
- 3 teaspoons unflavored gelatin powder
- 1/3 cup sugar
- ½ cup sour cream
- Vegetable oil
- Pinch of salt
Method:
- Lightly brush or spray six 6-ounce ramekins with oil. You can skip this step if you are planning to serve straight from the dishes.
- Pour the milk into a medium-sized mixing bowl and sprinkle the gelatin over the top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften.
- In a saucepan over medium heat, bring the cream, sugar, and salt to a simmer. Stir frequently until the sugar is dissolved and the milk is just starting to steam. Do not let it come to a boil. If it does, let it cool slightly before continuing to the next step.
- Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy.
- Whisk in the sour cream and vanilla until smooth.
- Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta.
- Serve with your favorite toppings and enjoy!
