Chefmax’s Blog

Exploring the Culinary Lifestyle

Traditional Panna Cotta-Requested

Posted by chefmax on April 10, 2009

Traditional Panna Cotta

1/3 cup milk

1 (.25 ounce) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

2 teaspoons vanilla extract


1.    1.Put milk into a bowl, and stir in the gelatin. Set aside to dissolve.

2.    In a saucepan on medium heat, stir together the heavy cream and sugar.

3.    Bring to a full boil, but watch carefully because the cream will quickly rise to the top of the pan.

4.    Pour the gelatin and milk into the cream, stirring until completely dissolved.

5.    Cook for one minute, stirring constantly. (If you want to add another flavor to the Panna cotta, now would be the time. Just make sure it is less than 1 Tbsp of flavoring so that it will still set up.)

6.    Remove from the heat and add the vanilla then pour into six ramekin dishes.

7.    Let the ramekins cool uncovered at room temperature.

8.    When cool, cover with plastic wrap and refrigerate for at least 3 hours before serving. These are best if you can store them overnight before serving.


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