Cooked Cream Dessert

Panna Cotta

Ingredients

2 cups heavy cream, 1 cup whole milk, 1/2 cup sugar, 1 vanilla bean (or 2 tsp extract), 2 1/2 tsp gelatin, 1/4 cup cold milk

Detail Steps and Procedure

Bloom Gelatin: Sprinkle 2 1/2 tsp (7g) unflavored powdered gelatin over 1/4 cup (60ml) cold whole milk in small bowl. Let stand 10 minutes until spongy. Heat Cream Mixture: In saucepan, combine 2 cups (480ml) heavy cream (min 35% fat), 1 cup (240ml) whole milk, 1/2 cup (100g) granulated sugar, 1 vanilla bean (split lengthwise, seeds scraped) or 2 tsp vanilla extract. Warm Gently: Heat over medium-low, stirring frequently, until mixture reaches 70°C/160°F (steaming but not boiling). Remove from heat immediately. Dissolve Gelatin: Add bloomed gelatin to hot cream mixture. Stir continuously for 2 full minutes until completely dissolved (no visible granules). Strain: Pour mixture through fine-mesh sieve into large measuring cup or bowl with spout to remove any undissolved gelatin or vanilla bean pieces. Cool Slightly: Let mixture cool at room temperature 20 minutes, stirring occasionally to prevent skin formation. Prepare Molds: Lightly oil 6 ramekins (120ml each) with neutral oil (grapeseed or vegetable) using pastry brush. Pour and Chill: Divide mixture among ramekins. Cover each with plastic wrap touching surface. Refrigerate minimum 6 hours, preferably overnight. Unmold: To serve, run thin knife around edge of each ramekin. Dip bottom in warm water for 5-10 seconds. Place serving plate on top, invert, and shake gently until panna cotta releases. If stubborn, repeat water bath. Serve: Garnish with fresh berries, fruit coulis, or caramel sauce.

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