Sunday 24 November 2013

Posted by Judie on Sunday 24 November 2013
Impressively easy to make! Perfect to use leftover cream.

Makes about 6 servings
  • 1/3 cup skim milk 
  • 1 (7g) packet unflavored gelatin 
  • 2 1/2 cups heavy cream 
  • 1/2 cup white sugar 
  • 1 1/2 tsp vanilla extract

Pour milk into a small bowl, and stir in the gelatin powder. Set aside. 

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. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. 

Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. 

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.

Serve with any ready made sauce such as caramel or you can quickly make your own with some frozen or fresh fruit blended with some sugar and liquer (such as Kirsh).

Variations: For hazelnut flavoured panna cotta add 2 tablespoons of nutella along with the gelatin and milk and stir until dissolved. 

Nutrition Facts:
Calories (kcal): 418
Protein: 3.5g
Carbohydrates: 20.2g
Fat: 36.7g
Sodium: 46mg
Cholesterol: 136mg

Original Recipe
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