Panna Cotta
Vanilla Panna Cotta
I was a bit late in discovering panna cotta. It is essentially a custard-like dessert that uses gelatin as a thickener instead of eggs. Unlike custard the “cooking” is done in the refrigerator instead of the oven. This means after about 15 to 20 minutes of preparation you can leave the whole thing in the refrigerator and come back about 4 to 8 hours later for a nice dessert.
I present you with three versions of the recipe. The first version uses all cream and half-and-half. The second version substitutes whole-milk yogurt for about one-third of the cream mixture. The third version is very low in fat using fat free half-and-half with the whole milk yogurt. The first and third versions are very light. They will not stand up to any strong flavors used as a topping. The second version is more custard-like and will stand up to just about anything you want to put on top.
Panna Cotta (all cream version)
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest finely diced
- 1 packet unflavored gelatin
- 3 tablespoons water
Place three tablespoons of water in a small bowl and sprinkle the gelatin over the top. Let stand for about 10 to 15 minutes.
Place the heavy cream, the half-and-half, the lemon zest and the sugar in a small sauce pan. Heat until the sugar dissolves and the liquid is hot but not boiling.
Remove the liquid from the heat and add the vanilla. Add the gelatin to the mixture and mix thoroughly making sure the gelatin completely dissolves and is dispersed evenly throughout the cream.
If you want to create a molded, free-standing dessert place the mixture into four ramekins. Cover with plastic wrap and allow to thoroughly cool and to firm up, from 4 to 8 hours in the refrigerator. To release from the mold place the ramekins in some hot water and invert over a serving plate. Top with fruit or sauce as desired.
If you do not want to bother with ramekins, place the mixture into some wine glasses, cover with plastic wrap and cool from 4 to 8 hours in the refrigerator. Top the panna cotta with fruit or sauce as desired and serve directly in the wine glasses.
Panna Cotta (cream and yogurt version)
Place three tablespoons of water in a small bowl and sprinkle the gelatin over the top. Let stand for about 10 to 15 minutes.
Place the yogurt in a large mixing bowl.
Place the heavy cream, the half-and-half, the lemon zest and the sugar in a small sauce pan. Heat until the sugar dissolves and the liquid is hot but not boiling.
Remove the liquid from the heat and add the vanilla. Add the gelatin to the mixture and mix thoroughly making sure the gelatin completely dissolves and is dispersed evenly throughout the cream.
Add the heated mixture to the yogurt and whisk slowly until the yogurt is completely dispersed throughout the mixture.
If you want to create a molded, free-standing dessert place the mixture into four ramekins. Cover with plastic wrap and allow to thoroughly cool and to firm up, from 4 to 8 hours in the refrigerator. To release from the mold place the ramekins in some hot water and invert over a serving plate. Top with fruit or sauce as desired.
If you do not want to bother with ramekins, place the mixture into some wine glasses, cover with plastic wrap and cool from 4 to 8 hours in the refrigerator. Top the panna cotta with fruit or sauce as desired and serve directly in the wine glasses.
Panna Cotta (reduced fat version)
- 1 and 1/3 cup fat free half-and-half
- 2/3 cup whole-milk yogurt
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest finely diced
- 1 packet unflavored gelatin
- 3 tablespoons water
Place three tablespoons of water in a small bowl and sprinkle the gelatin over the top. Let stand for about 10 to 15 minutes.
Place the yogurt in a large mixing bowl.
Place the half-and-half, the lemon zest and the sugar in a small sauce pan. Heat until the sugar dissolves and the liquid is hot but not boiling.
Remove the liquid from the heat and add the vanilla. Add the gelatin to the mixture and mix thoroughly making sure the gelatin completely dissolves and is dispersed evenly throughout the cream.
Add the heated mixture to the yogurt and whisk slowly until the yogurt is completely dispersed throughout the mixture.
If you want to create a molded, free-standing dessert place the mixture into four ramekins. Cover with plastic wrap and allow to thoroughly cool and to firm up, from 4 to 8 hours in the refrigerator. To release from the mold place the ramekins in some hot water and invert over a serving plate. Top with fruit or sauce as desired.
If you do not want to bother with ramekins, place the mixture into some wine glasses, cover with plastic wrap and cool from 4 to 8 hours in the refrigerator. Top the panna cotta with fruit or sauce as desired and serve directly in the wine glasses.
Lime Version
Substitute the zest of one lime, finely diced, and the juice from one lime for the lemon zest. It makes a very interesting lime/vanilla panna cotta.