Hello everyone! I apologize for the long hiatus from WordPress! It’s applications time for me right now, so I’ve had more on my plate than I already do in grad school đŠ Thank you for being patient with me as I take longer periods of time to put something together for you to read â€
Today, I want to share a dessert recipe that I made! Have you ever had panna cotta before? It’s an Italian dessert made with sweetened cream and thickened with gelatin so it has that nice firm, but melt-in-your-mouth texture. It’s deeeeeeelicious, I promise! For the recipe I used, I actually made two batches to see how it would taste and how firm it would get, so feel free to experiment!
Ingredients:
- 1/3 cup of skim milk
- 2 1/2 cups of heavy cream
- 1 envelope (whatever that means), or .25oz of unflavored gelatin
- 1/2 cup of white sugar (I’m sure you can use cane sugar or brown sugar to be slightly “healthier”)
- 1 1/2 tsp of vanilla extract
According to this recipe, it can make 6 servings! I followed that recipe blindly and ended up making a HUGE sweet batch that I just could’t finish in one sitting! Even my roommate helped me, but it was just so sweet… so I tweaked it and the modified recipe is below (to make approximately 2-3 servings):
- 2 tbsp and 2 tsp of skim milk
- 3 tsp of lemon jello mix (Yes, you got that right…I couldn’t find unflavored gelatin at my grocery store, so I had to improvise! Since I only used a little bit, it barely affected the flavor, thankfully)
- 1 1/4 cups of heavy cream
- 1/4 cup of cane sugar
- 1/2 tsp of vanilla extract (My first batch was SUPER sweet, so I wanted to tone down some of the sweet factor)
I always thought panna cotta was super difficult to make since it’s often served at higher-end restaurants that I’ve dined in, but it actually wasn’t too bad! There are generally 3 steps (the 2nd step is the longest), which I’ll list out below:
- Pour the milk and gelatin into a bowl and mix it together as best you can to dissolve the gelatin powder.
- Turn on your stove to medium heat, and add the heavy cream and sugar into a pot and stir them together.
- Cover the pot and watch carefully until your mixture has started to bubble! **You don’t want one or two bubbles, you want the whole surface to start bubbling**
- Add the milk and gelatin mix into the pot and stir it vigorously for a full minute.
- Quickly remove the pot from heat, and add the vanilla extract.
- Pour the mixture into whatever containers you like. **the recipe calls for ramekins, but I used stemless wine glasses since it looks fancy heh**
- Let the panna cotta mix cool, uncovered, until it gets to room temerature.
- When it’s cool, cover it up in saran wrap, refrigerate it for at least 4 hours. For best results, leave it in the fridge overnight and enjoy it the next day!
- BONUS: As an added touch, if you have any berries lying around, you can heat up a small pot, add the berries, a bit of water, and some sugar, and let it simmer until it turns into a berry sauce. Drizzle that on top of your now-cool panna cotta and enjoy the sweet and acidic sweetness of your berry sauce!
Hope you enjoyed reading and will try out this yummy recipe đ
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A Healthy Blueprint 