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Classic Vanilla Panna Cotta with Oreo, Chocolate & Blueberries

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I always say that I have a separate stomach for dessert. And I’ll add that within this separate dessert stomach, there’s a sub-stomach for panna cotta. An Italian classic which literally translates as ‘cooked cream’, a sublime panna cotta is one that is creamy but not heavy; delicately sweet and dances around while still holding its shape. Oh, and it should melt in your mouth within seconds of contact. To us, panna cotta is like a sweet and understanding darling - unobtrusive, gentle and drop-dead gorgeous.

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Classic Vanilla Panna Cotta with Oreo, Chocolate & Blueberries 1 Picture

Ingredients

  • For vanilla panna cotta:
  • 2 tbsp of Water
  • 1/2 tbsp of Powdered Gelatin
  • Neutral tasting oil (for oiling the moulds)
  • 1 1/4 Cups of Heavy Cream
  • 3/4 Cup of Full Cream Milk
  • Vanilla Bean from half Vanilla Pod
  • 3 tbsp of Sugar (to taste)
  • For pairings:
  • Blueberries
  • 2 - 3 Oreo Cookie (cream removed and roughly crushed)
  • Block of Good Quality Chocolate for chocolate shavings (Chilled)

Details

Servings 4
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Add water into a small bowl and sprinkle gelatin over it. Stir well and allow it to stand for 5 to 10 minutes to soften. In the meantime, oil the interiors of the moulds. I am using a 7 x 5 cm mould that looks like a big thimble.
2. Split the vanilla pod into half. Extract the beans by running your knife along the inside of the pod. Combine cream, milk, sugar, vanilla beans and pod into a saucepan. Over medium heat, bring the mixture to a simmer, stirring once in a while. Remove from heat and whisk in the gelatin-water mixture. Stir well till all the gelatin is dissolved. Place saucepan in the ice bath and whisk till mixture is lukewarm. You can check by rubbing a little mixture on your fingers for unwanted grittiness.
3. Divide mixture into moulds and chill for 4 to 8 hours or even better, 24 hours for a firmer panna cotta.
4. To unmould the panna cotta, run a small knife around the interior of the mould, followed by dipping the mould quickly in hot water. Carefully turn out onto a serving plate.
5. Using the blade of the knife, scrape off thin shards of chocolate.
6. Serve panna cotta with Oreo crumbs, blueberries and chocolate shavings. Enjoy!

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Classic Vanilla Panna Cotta with Oreo, Chocolate & Blueberries Classic Vanilla Panna Cotta with Oreo, Chocolate & Blueberries