Recipe Review: Panna Cotta

If you have ever watched MasterChef, Top Chef, or Chopped then you know that Panna Cotta seems to be a favourite recipe for the chefs to cook. I've heard that it is super easy to make and really tasty and so I wanted to try to make some. Last weekend I finally got around to it and made the "Perfect Panna Cotta Recipe" from David Lebovitz.

The recipe was super easy to follow and was really easy to make. It tasted really good also! I loved the vanilla flavor and want to try to make a flavoured one next time I make Panna Cotta. I think this recipe would be really good to make for company since it is fast to make and then can sit in the fridge while you prepare the rest of the meal.

Panna Cotta (from David Lebovitz)

Ingredients:

• 4 cups (1l) heavy cream (or half-and-half)
• 1/2 cup (100g) sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

 

Directions:

 

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm (at least 2 hours)

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.