Vanilla panna cotta is a rich and creamy, yet light dessert, perfect for entertaining. Easy and delicious, it can be made in just 10 minutes! Wow your guests with this stunning sweet.
Ingredients
For the Panna Cotta
- 1 ½ cups whole milk (375ml)
- 3 teaspoons powdered gelatine
- ⅓ cup caster sugar (superfine sugar) (66g / ~2¼oz)
- 1 ½ cups thickened cream (heavy cream) (375ml)
- 3 teaspoons vanilla bean paste
- pinch of salt
For the Orange Syrup
- Zest of half a large orange
- ¾ cup orange juice (180ml)
- ½ cup sugar (white granulated or caster sugar) (100g / 3⅓oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- 1 cup capacity dariole moulds
- A heavy based saucepan
Instructions
- THE VANILLA PANNA COTTA:If you want to turn the panna cotta out onto a plate when set, first start by rubbing a tiny bit of oil around the inside of each dariole mold or glass. Wipe them with paper towel so there is only a light covering.
- Pour the cold milk into a medium saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes - it should go wrinkly then start to absorb the milk.
- Turn the heat on low under the saucepan and stir for a minute or two with a rubber spatula until the gelatine has dissolved and the milk looks smooth again.
- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
- Optional but recommended (or skip to next step): Pour the mixture into a jug and chill for 30-40 minutes, giving it a gentle stir with a whisk every 10-15 minutes. Don't whisk to add air. The panna cotta mixture will thicken slightly allowing the vanilla beans to be suspended throughout it so they don't all just sink to the bottom of your molds.
- Pour the panna cotta mixture into your prepared molds. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made a day ahead).
- To unmold, fill a dish with warm water just an inch or so, then sit the molds into the warm water for 10-20 seconds (it might take longer depending on the thickness of the molds). Place your serving dish on top of the panna cotta mold and flip them both over together. Give the panna cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly. These will melt if left for too long so make sure you don't turn them out until ready to serve ore return them to the fridge after unmolding.
- THE ORANGE SYRUP:Place the zest, juice and sugar in a saucepan and simmer, stirring until all the sugar is dissolved.
- Continue to simmer the syrup until it's reduced by half and thickened slightly. It will thicken more on cooling.
- Pour over the panna cottas and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Before turning the panna cotta out, dab a little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn't end up right where you want it.
- You don't need to use dariole moulds. You can serve panna cotta in any kind of glass or serving dish.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
