Creamy Classic Panna Cotta Delight

Delicate, refined, with a unique creamy taste. Classic panna cotta can be served with a variety of sweet sauces, but is delicious on its own. It is better to use real vanilla for it, and not its chemical substitutes, it will turn out much tastier.
cook time: 5h
Lucas Halstead
Creamy Classic Panna Cotta Delight

Nutrition Facts (per serving)

246
Calories
13g
Fat
15g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Sugar 50 g
Milk 125 ml
Gelatin (I have a leaf one) 8 g
Cream (33%) 250 ml
Vanilla pod (or 1 tbsp. l. vanilla sugar with natural vanilla) 1 pc

Recipe instructions

Step 1

Step 1
How to make classic panna cotta? Prepare the necessary ingredients. Choose heavy cream (33%). The vanilla bean can be replaced with 1 tablespoon of sugar with natural vanilla.

Step 2

Step 2
Cover the leaf gelatin with cold water. If you have powdered gelatin, then fill it with 50 ml of water. Leave the gelatin to swell for 5-7 minutes.

Step 3

Step 3
Cut the vanilla pod lengthwise into two halves and scrape out the seeds with the tip of a knife.

Step 4

Step 4
Pour cream, milk into a saucepan, add sugar and add vanilla seeds along with the pod (or a tablespoon of sugar with natural vanilla).

Step 5

Step 5
Heat cream over medium heat until boiling. As soon as the mixture boils, remove the saucepan from the heat. Remove the vanilla pod. If desired, you can strain the cream through a fine sieve to remove the seeds.

Step 6

Step 6
Remove the gelatin from the water, squeeze it out and add it to the hot cream. If you used powdered gelatin, just add it when swollen. Stir with a whisk until the gelatin is completely dissolved. Stir not very quickly so that air bubbles do not appear on the surface, otherwise the dessert will not be uniform in structure.

Step 7

Step 7
Pour the resulting creamy mass into bowls or portion molds. Let cool at room temperature and refrigerate until completely set, about 3-5 hours. If you are preparing dessert in portioned molds, then so that it retains its shape when removed, it is better to immediately put the mold in the freezer for 2-3 hours. Then you can remove the dessert without damaging it. Before serving, you need to keep it at room temperature for 30-40 minutes to warm it up.

Step 8

Step 8
The finished dessert should not be smooth or rubbery when cut. The cut should be as seen in the photo — like velvet. This is exactly the effect that properly brewed cream gives. If the cut turns out smooth and uniform, then this is not panna cotta, but regular creamy vanilla jelly. This means that something went wrong with the cooking technology. Homemade panna cotta can be stored in the freezer for about 1 month. Bon appetit!

Additional rubrics

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