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Total Time
25 minutes (plus 12 hours chilling time)
What really is the purpose of portioningpanna cottainto precious individual servings, as it so often is? Break free from the dainty molds, if you will. Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving? That’s right, no one. (Okay, someone, but let’s put that aside for now.) Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.
Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
Rather serve individual portions? Check out one of our favorite vegan takes on thedessert with a lemon blueberry saucebyAtsuko Ikeda.
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What you’ll need
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Gelatin
$14 At Amazon
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Mesh Sieve
$13 At Amazon
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2-Quart Baking Dish
$8.65 At Amazon
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Medium Saucepan
$39 At Amazon
Ingredients
6–8 servings
Panna Cotta
Berries and Assembly
Panna Cotta
Step 1
Whisk2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.),1 cup (200 g) sugar, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin medium saucepan to combine. Pour in2½ cups chilled whole milkand stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Step 2
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add4 cups chilled heavy creamand2 tsp. vanilla bean paste; stir until well combined.
步骤3
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).
Do Ahead:Panna cotta can be made 1 day ahead. Keep chilled.-
Berries and Assembly
Step 4
Toss12 oz. fresh raspberries,¼ cup (50 g) sugar,2 Tbsp. balsamic vinegar, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.
Step 5
Meanwhile, melt1 Tbsp. unsalted butterin a small saucepan over medium heat. Cook½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch ofkosher salt, and toss to combine. Let cool.
Step 6
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.
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Leave a Review
Reviews (1)
Back to TopDelicious and easy to make, just need to plan ahead. It was a big hit with our family. Will definitely make it again!
Lori
Seattle
7/30/2023
