This is probably the easiest dessert recipe out there. But real taste of a panna cotta lies in the ingredients.
There is a huge difference between using a fresh vanilla pod and vanilla essence. Though the essence is sufficient for your first attempt, you’ll need fresh vanilla for the taste that’s from paradise.
Also increase sugar a bit if you are on the sweeter side.
- 4 Cups heavy Cream
- ½ Cup Castor Sugar
- 2 Teaspoons Vanilla Essence
- 4 ½ Teaspoons Gelatin
- Water , cold
- Take the gelatin and add it to 2 tablespoons of water. Keep it aside.
- Heat the heavy cream and add the sugar into it while heating. Whisk all the time. You can replace castor sugar with regular sugar as well. Castor sugar is less sweet than the regular one. So watch out for the measurement.
- Heat this till this it is warm enough but not boiling.
- Ensure the sugar is dissolved and close the flame.
- Add the vanilla essence and whisk it. If you have a vanilla pod then remove the beans, swipe the vanilla into the cream
- Add the gelatin into this and whisk it till it dissolves
- Pour it into small cups and refrigerate for 3-4 hours.
- To serve these in small pudding cups, take the refrigerated cups, use your index finger or spoon to break the sides of the pudding from the part touching the cup. This is so that it is easy to remove it from the cup
- Put the cup over lukewarm water for 2 minutes. This sides of the pudding will start to detach
- Invert the cup into a pudding cup, knock the top portion of the cup till the pudding falls into the pudding cup.
- Serve with strawberry or blueberry sauce or chocolate sauce or caramelized nuts.