This is incredibly easy and really delicious. Dessert cannot be easier than this.
It’s soft and silky, like a creme brulee without the eggs.
I serve panna cotta with blueberry sauce or chocolate sauce. See below.
Makes 8 small cups.
4 C heavy cream* (1 litre)
1/2 C sugar
4 t gelatin powder
6 T water (90ml)
3 t vanilla EXTRACT or beans from 1 vanilla pod (I use good quality vanilla extract that had vanilla beans in it)
To serve – blueberry sauce / chocolate sauce + almond flakes (gently toasted in a dry hot pan)
Prepare 8 small cups or 4 medium size cups. You can use ramekin molds too.
Place water in a bowl. Sprinkle the gelatin powder gently and evenly over the surface of the water. Stir to dissolve. Set aside.
In a large saucepan, heat cream + sugar + vanilla till just boiling. Stir to dissolve the sugar.
Add the hot cream mixture slowly to the gelatin mixture, whisking/mixing gently to combine evenly.
Let mixture cool for about 15 mins. A thin milk skin will form on top of the mixture. Use a spoon and gently remove that skin.
Pour the cooled mixture into the cups. Chill for 4 hours or overnight.
To serve, either sit the cups in some hot water and tilt them out on a plate or serve straight from the cups.
I like to prepare the panna cotta in small coffee cups, and serve them directly without having to worry about breaking the shape when I invert each one. I recommend leaving them out of the fridge for 15-20 mins before serving. It “softens” the jelly and makes it creamier.
Serve with blueberry sauce/chocolate sauce and toasted almond flakes.
Blueberry sauce – combine some blueberries, a few tablespoons of water, sugar to taste and cook on low fire until the blueberries are soft. Thicken the sauce with a cornstarch mixture.
Chocolate sauce – melt cooking chocolate, cream, sugar to taste. Or just use Hersheys Chocolate Sauce.
* If you’re in Singapore, I think there’s a brand called Bulla that sells cream in a bottle.
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