panna cotta
This has been one of my favorite dishes for a long time. Its very simple, just cooked cream really, but so delicious in its simplicity. There are an infinite number of additions and sauces you can make for panna cotta, so it can be different every time you make it. Also, there are few people who don’t like this dessert, and it can be made the day before you serve it. (The picture here isn’t the greatest, because I made the panna cotta in one large bowl to save on refrigerator space, and it doesn’t look as pretty when spooned out. But search google for panna cotta, and you’ll get some ideas on ways to serve it.)
- Melting the Cadbury’s chocolate in a double boiler
Panna Cotta
1/2 Cup sugar
2 Cups half and half
1 Cup heavy whipping cream
1 vanilla bean or 1tsp. vanilla extract
2 tsp. gelatin
*optional* Bar of very good chocolate, Various fruits, other additions
2 Cups half and half
1 Cup heavy whipping cream
1 vanilla bean or 1tsp. vanilla extract
2 tsp. gelatin
*optional* Bar of very good chocolate, Various fruits, other additions
- Mix geletin with about 1/4 cup of the half and half. Let it dissolve for a few minutes.
- Put the rest of the half and half, cream, and sugar and vanilla bean into a heavy-bottomed saucepan and turn on heat to medium-high. (If using vanilla extract, do not add at this time)
- Bring this mixture to 170 degrees, then remove from heat and allow to cool until it is comfortable to touch.
- Remove the vanilla bean (if using extract, add at this time).
- Add geletin and half and half mixture, and whisk until the geletin has been fully incorporated and no lumps remain.
- Pour into individual serving dishes or one big dish, refrigerate until firm, at least 2 hours and eat and enjoy!
- If you do individual dishes, you can either serve it in the dish, or dip the dish in some warm water and un-mold the panna cotta onto a plate, and serve that way, with a sauce and some garnish.
- For toppings you can do just about anything – a simple caramel sauce or chocolate sauce from the grocery store or fresh fruit. My favorite is with fresh blackberries: crush the berries in a food mill or food processor and cook in a sautée pan with some sugar, cinnamon, and a splash of dry white wine or liqueur. Cook it until it becomes a syrup and then strain out the seeds, chill and spoon over pana cotta.
- Another option is to incorporate extra ingredients into the pana cotta to make flavored desserts. You can melt a high quality chocolate bar in a double boiler, then add it to the creme mixture after the creme has reached 170 degrees, before it cools. You can also add a fruit puree (just not acidic fruits like mango, grapefruit, etc.) or add green tea powder. The possibilities are endless!
11:03 am
kathy says:
This is a ‘go to’ recipe! So good and tons of diversity to fit whatever meal or occasion! Thank you for posting it!!
11:26 am
erin_NY says:
YAY! The panna cotta recipe has arrived. Thank you, thank you! Yum. This will be our next dessert for sure. So delicious and satisfying. Perfect for spring and summer. Can’t wait and thank you for all of the suggestions on flavors and sauces.
9:27 pm
sarah_LA says:
I adore panna cotta, too. One variation I can highly recommend is to use a pinch of good saffron threads in place of the vanilla bean. It comes out golden with a mild, exotic flavor. We served it drizzled with honey to highlight the floral notes of the saffron.