Panna Cotta is a dessert made with cream (usually heavy cream), gelatin, sugar and flavorings.
My Panna Cotta is a bit different, as I am using 10 % cream, strawberry-flavored milk, and just a little corn starch for the thickening, aside from gelatin. I think that my way of cooking the Panna Cotta is much more healthy for you and for your digestion.
1000 ml. of 10% cream
1 cup of strawberry-flavored milk
8 Tablespoons of sugar
2 teaspoons of corn starch
1 teaspoon natural vanilla extract
15 grams of plain unflavored gelatin, or as much as needed to set 1000 ml of liquid, according to the package instructions
1 pinch salt
- Add the cream, sugar and salt to a heavy saucepan with a thick bottom and bring gently to a boil while stirring occasionally with a whisk. When the cream start simmering remove it from the heat.
- In the meantime while the cream is getting heated, devide the 1 cup of strawberry-flavored milk in two bowls.
- In the first bowl, drizzle the gelatine over the milk and let it soak up.
- In the second bowl, add the 2 teaspoons of corn starch to the milk and mix it with the whisk.
- After you remove the cream from the heat, pour the milk with the starch to the cream while mixing all the time with the whisk. Add the vanilla extract, too, and return to the heat again to bring the mixture to simmer again.
- After the Panna Cotta mixture comes to simmer again, remove it from the heat and add it slowly to the bowl with the soaked gelatin while whisking.
- Let the Panna Cotta mixture cool down a little bit, then portion it in remikens or whatever containers you like.
- Put the individual containers with panna cotta in the fridge for at least 3 hours to cool down and set properly.
- After the panna cotta desserts are set, dip each container you are planning to use in a bowl of hot water breafly, just to make it unstuck, then place it upside-down on a plate and remove the remiken.
- Decorate with fresh berries, strawberry syrup, or maple syrup.