Vanilla Panna Cotta
You can just use vanilla extract, but then you don’t get the little specks of vanilla, and that’s the coolest part!
Turn to medium low, and wait for it to barely come to a simmer. And I mean barely, you don’t want this to boil or you will have to start all over. Once the mixture is warm/hottish(so technical I know), add 1 1/2 teaspoons of powdered gelatin. Stir to combine, and cook for a couple more minutes. Remove from stove and pour in whatever dishes you like, this amount is enough for 4 good sized portions. I use these:
Oh, and before you pour into dishes, make sure to remove the lemon rind, and vanilla pod if you used one. Now, cover in plastic wrap and let sit for 6 hours….exhale, yes its unfortunate, but thats the price you pay for the best dessert on earth. Honestly you could probably wait less time, but I always just plan on making these a day before I want to eat them, that way you know they’ll be done.
Note: You can spray the ramekins with non stick spray and then turn this out of the dish at the end, but since I’m not running a restaurant, and thats just too much effort, I eat it straight out of the dish.
For the topping this time, I made a mango passionfruit sauce. In the past, I’ve done fresh bluberries, mascerated strawberries, and a variety of other things. You could even do a chocolaty topping, or no topping at all, its up to you, whatever floats your boat! But just in case, here’s how to make this sauce:
Mango Passionfruit Sauce
3-4 peices of mango
1 passionfruit(or half a small can)
Juice of half a lemon
Strain the seeds out of the passionfruit, then throw everything in blender and blend until smooth, and bang boom pow! That wasn’t so hard was it?
Vanilla Panna Cotta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 6 hours
Yield: 4 servings
- 1 Cup Full Cream Milk
- 1 Cup Cream(not thickened, just plain old cream)
- 1/4 Cup Caster(superfine) Sugar
- 2 Pieces Lemon Peel
- 1 Vanilla Pod, or 1 tsp vanilla paste
- 1 1/2 tsp Powdered Gelatin