Panna Cotta

Panna Cotta
The recipe Pann Head to the store and pick up gelatin, vanillan extract, skim milk, and a few other things to make it today. It works well as a cheap dessert. If you like this recipe, take a look at these similar recipes: mango panna cotta , how to make vegetarian mango panna cotta, Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), and Panna Cotta.

Instructions

1
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
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2
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
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3
Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
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4
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
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5
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
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Recommended wine: Cream Sherry, Port, Chianti, Moscato Dasti, Verdicchio, Trebbiano

Panna Cotta works really well with Cream Sherry, Port, and Chianti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In4 hrs, 15 m.
Servings6
Health Score1
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