I found out a couple of years ago that despite my dislike of Jell-o (unless it’s a shooter), I love Panna Cotta… which, if you don’t know, is basically Jell-o in it’s dairy form). Panna Cotta makes the perfect dessert for hot summer days when served with fresh berries. It also is so freaking simple it’s ridiculous. Here’s my recipe, it will give you 6 servings.
My Panna Cotta
- 1.5 cups milk (I used 2%)
- 1 envelope (1 tbsp) unflavoured gelatin
- 1/3 cup sugar
- 1.5 cups heavy cream (whipping cream it’s called around my parts)
- 1 tbsp pure vanilla extract
- Pinch of Salt
In a small saucepan, combine the milk and the gelatin. Let it sit for a couple of minutes before putting it on the heat. On just below medium heat, dissolve the gelatin in the milk and then, while still stirring, add in the sugar and keep stirring to dissolve. The milk should get quite warm, but should never boil. Once everything is dissolved, removed from heat.
Combine the heavy cream, vanilla and pinch of salt in a large liquid measuring cup (with a spout… a 4 cup measure is perfect). Stir and then pour in the hot milk mixture. Stir it well and then pour into 6 ramekins. I prepare my ramekins by spraying them with non-stick spray and then wiping out any excess. Cover each ramekin with plastic wrap and set in the fridge overnight.
You can leave the Panna Cotta in the ramekin, or you can unmold them by dipping the bottoms in hot water for a few seconds, then flipping them on to your serving plate. Serve with fresh berries (or really, whatever you want). Yum!
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