Panna Cotta is one of those desserts that sound so fancy, but so simple and easy to make.
Panna Cotta is basically creamy jello. I used half milk and half cream to cut down on fat. And Agave instead of sugar.
This Panna Cotta tastes even better the next day. Â I topped it stewed strawberries. I simply cooked down fresh berries from the market until they were soft and syrupy and finished it off with a squeeze of lemon juice.
ingredients
- 4 cups heavy cream (or half-and-half)
- 1/2 cup (100g) sugar (I used Agave to taste, about 1/3 cup)
- 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
- 2 packets powdered gelatin (about 4 1/2 teaspoons)
- 6 tablespoons (90ml) cold water
instructions
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
- Heat the cream, milk, sugar (if using) and vanilla bean (scrape the seed from the bean) in saucepan. Remove from heat, add agave.
- Pour the warm mixture over the gelatin and stir until the gelatin is completely dissolved.
- Lightly grease 4 custard/pudding cups.
- Divide Panna Cotta mixture into the prepared cups and chill until firm (2-3 hours)
- If you want to unmould your Panna Cotta, run a sharp knife around the edge of each cup and unmould onto serving plate.