Recipe courtesy of Gourmet Magazine

Panna Cotta

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  • Total: 4 hr 50 min
  • Prep: 4 hr 30 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half-and-half

1/3 cup sugar

1 1/2 teaspoons vanilla extract

Raspberries, for garnish

Directions

  1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  2. In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 heart shaped ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  3. Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries.

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