Ingredients and Weight:
- 2 cups (500ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 cup (60ml) cold water
- 2 envelopes (16g) unflavored gelatin
- 1/2 cup (120ml) berry coulis or your favorite topping
Preparation Time:
15 minutes
Cooking Time:
4-6 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium saucepan, combine the heavy cream, sugar, and vanilla bean and seeds. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes, or until the gelatin has softened.
- Remove the saucepan from the heat and whisk in the gelatin mixture. Stir until the gelatin has completely dissolved.
- Divide the mixture evenly among 8 individual ramekins or dessert cups.
- Refrigerate for at least 4 hours, or until set.
- To serve, top each panna cotta with a dollop of berry coulis or your desired topping.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 5g
- Carbohydrates: 25g
Dish Characteristics:
- Creamy and velvety texture
- Mild and sweet flavor
- Classic dessert with an elegant presentation
User Comments:
- "This panna cotta is absolutely delicious! It's so creamy and smooth, and the vanilla flavor is perfect." - Sarah M.
- "I love how easy it is to make. I made it for a dinner party and it was a huge hit." - Jessica P.
- "The berry coulis is the perfect topping for this dish. It adds a touch of sweetness and acidity that balances the creaminess of the panna cotta." - David B.
Special Precautions and Tips:
- Do not overcook the heavy cream. If it boils, the panna cotta will have a grainy texture.
- Make sure the gelatin has completely dissolved before adding it to the cream mixture. Otherwise, you will have lumps in the panna cotta.
- Refrigerate the panna cotta for at least 4 hours, or until it is completely set. If you do not, it will not be firm enough to serve.
- To unmold the panna cotta, dip the ramekins in hot water for a few seconds. Then, run a knife around the edge of the panna cotta and invert it onto a plate.
