Who won’t drool over the indulgence by the spoonful of this popular delicious Italian custard, Panna cotta? This traditional creamy dessert is made of skim milk, gelatin, heavy cream, sugar, and vanilla extract. Pana Cotta means “cooked cream” and has a milky taste that is remarkably smooth, mouth-melting pudding that leaves no trace of lumps.
children eating panna cotta with raspberry
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
⅓ cup sugar
1½ teaspoons vanilla extract
Step 1:
In a small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften.
Heat the gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.
Step 2:
Bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla.
Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Step 3:
Dip ramekins, one at a time, into a bowl of hot water. 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
