Panna cotta recipe

Panna Cotta recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Panna cotta recipe, recipe Rating: 4.4
Number of votes:84

Ingredients

2 teaspoons (10 mL) gelatin powder

1 cup (240 mL) sour cream

1 cup (240 mL) whipping cream

1 cup (240 mL) half & half cream

1/3 cup (80 mL) sugar

1 vanilla bean

Instructions:

This dessert is a great foil for summer fruits: in June it is paired with succulent strawberries, in July with three colors of raspberries, and in August with peaches and blackberries.

Lightly oil six 4-ounce ramekins. Soften gelatin in 2 tablespoons cold water. Place sour cream, whipping cream, half & half, and sugar into a medium saucepan. Slice vanilla bean lengthwise and scrape out seeds into cream. Add whole bean to cream for additional flavor.

Bring cream to a simmer, whisking occasionally, and remove vanilla bean pod. Stir in gelatin. Pour into ramekins and chill for 4 hours. To serve, loosen edges of mold with a paring knife and turn onto a serving plate.

Serves: 6 individual desserts

This recipe was published inInn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).