- 8
Ingredients
- 1 L pouring cream (35-36% fat content)
- 100 g sugar
- 2 tsps of vanilla extract, or 1 vanilla bean, split lengthwise
- 4 1/2 teaspoons powdered gelatine
- 90 ml cold water
Preparation
Step 1
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Heat the cream and sugar in a saucepan over medium-low heat. Once the sugar has dissolved, remove from heat and stir in the vanilla extract. You're only warming it up to dissolve the sugar, don't overheat it.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
Lightly oil eight custard cups with a neutral-tasting oil.
Pour the warm Panna Cotta mixture over the gelatine and stir until the gelatine has completely dissolved.
Allow mixture to cool down before dividing out into your ramekins. Chill for a few hours.
Run a small thin palette knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. Alternatively you could make the panna cottas in glasses and not worry about unmoulding.
To make Panna Cotta with sheet gelatine: Soften 25g of gelatine leaves in a litre of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
To prevent your panna cottas from separating:
* Don't overheat the cream. Just warm it enough to dissolve the sugar and gelatine (which can dissolve at body temperature).
* Either way, allow the cream mixture to cool down sufficiently before pouring into your ramekins or glasses and chilling it.