Panna Cotta


I had friend come over for lunch today so I made Thai food; Green Curry Chicken, Glass Noodle Spicy Salad, Stir Fried Calms with Sweet Chili Paste. For the dessert I made Panna Cotta. She really enjoyed the food and loved the dessert I made. Panna Cotta has a smooth texture and melts in your mouth. It was sooo good!!!  I got the idea for this presentation from


2 3/4 teaspoon (1 envelope) unflavored gelatin
1        cup whole milk
1        vanilla bean
6        tablespoons sugar
Pinch of salt


1. Sprinkle gelatin over milk in medium saucepan and let sit until softens, about 10 minutes. Meanwhile, fill large bowl halfway with ice and water. Place cream in 4-cup liquid measuring cup. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add vanilla bean and seeds to cream; set aside. Set eight 4-ounce ramekins or glasses on baking sheet.

2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees, about 1 1/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.

3. Stirring constantly, slowly pour cream mixture into milk mixture, then transfer to medium bowl and set over ice bath. Stir frequently until slightly thickened and mixture registers 50 degrees, about 10 minutes. Strain mixture into large liquid measuring cup or pitcher, then distribute evenly among ramekins. Cover baking sheet with plastic wrap, making sure plastic touches surface, and refrigerate until just set (mixture should wobble when shaken gently), at least 4 hours or up to 12 hours.

4. Run thin knife between custard and side of ramekin in 1 smooth stroke. ( If shape of ramekin makes this difficult, quickly dip ramekin into hot water bath to loosen custard.) invert ramekins onto individual plates. Shake ramekins gently to unmold panna cotta; lift off ramekins and serve with strawberry sauce or raspberry sauce if desire.

Recipe from America’s Test Kitchen