Panna cotta is an Italian dessert made by blending thick cream, egg whites and honey. The original panna cotta really does feel and taste like “cooked cream,” but requires very careful monitoring of oven temperatures and timing. Alternative recipes, mostly used in restaurants outside of Italy, use simmering cream, together with milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis.
The first time I tried this recipe l loved it! It’s very easy to make. The flavor is great. It goes very well with raspberry sauce. I shared it with my friends and her family and they loved it too!
1/3 cup skim milk or 2% milk
1 envelope unflavored gelatin
2 1/2 cup heavy cream
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Recipe from Panna Cotta