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Nutrition Facts
Serving Size 1 (205g) Recipe makes 4 servings The following items or measurements are not included below: 1 vanilla beans
Calories 633
Calories from Fat 505		(79%)
Amount Per Serving		%DV
	Total Fat 56.1g	86%
	Saturated Fat 35.0g	174%
	Monounsaturated Fat 16.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 73mg		3%
Potassium 158mg		4%
Total Carbohydrate 30.6g		10%
	Dietary Fiber 0.0g	0%
	Sugars 25.1g
Protein 5.0g		10%
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Vanilla Panna Cotta

Recipe #219201 | 6½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lieutenant Ducky
Mar 27, 2007

This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.

SERVES 4 -6 , 9 muffin cups (change servings and units)

Ingredients

2 teaspoons unflavored gelatin
1/2 cup milk
2 1/2 cups whipping cream
1/2 cup sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste (optional)
6 sprigs fresh mint (optional)

Directions

1
*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
2
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
3
In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
4
*If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
5
Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
6
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
7
*NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
8
*To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).