Recipe: Classic Italian Panna Cottaby Jessie Beyer - Monday, March 2, 2020
If you’ve got guests coming over and would like a delicious desert that takes very little prep time (though it does need a pit of patience while it solidifies,) this classic Italian dessert is a must-try! Panna Cotta – “cooked cream” – is a versatile base that can be topped with many treats. Tweak the recipe to your hearts desire as you can top it with fruit as is suggested below, or try other common garnishes including caramel sauce, chocolate or honey – have fun, get creative!
1 cup plus 2 tablespoons heavy cream
½ cup sugar
3 tablespoons cold water
1 package powdered gelatin
1 ⅔ cups buttermilk
⅛ teaspoon kosher salt
1. Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
2. Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit or cover with compote and serve.
*Recipe courtesy of the New York Times