Panna Cotta (Classic Recipe and 3 Different Toppings)

Ingredients

• Whipping cream - use fresh cream that you buy in refrigerated aisle of the supermarket, avoid any long-life products.
• Milk - use whole milk. If you prefer a lighter panna cotta, use 1:1 ratio of milk and cream.
• Gelatin sheets (powder) - I prefer to use gelatin sheets (platinum or 200 bloom) for their ease of use and consistent results. You can replace it with a different bloom (180 or 240) keeping the same number of gelatin sheets. If using gelatin powder, start with 1.5 sachet (10.5 grams) but you might need to adjust this quantity depending on the brand.
• Sugar - is a neutral sweetener that doesn't cover the taste of cream and vanilla. You can substitute it with honey to taste but the taste will be different.
• Vanilla - I strongly recommend using a vanilla pod. Just like with pastry cream, it's one of those recipes where extra quality ingredient will pay 10 fold. You can get thick, plump Madagascar vanilla pods online for a very reasonable price. No vanilla pod? Use high quality vanilla extract. Alternatively flavor it with lemon zest.

See the recipe card for full information on ingredients and quantities.

How To Make - Step By Step With Pictures

Start by soaking gelatin leaves. Put them in a bowl and cover with cold water and a couple of ice cubes (photo 1).

• In a pot add milk, cream and sugar and heat just until warm.
• Scrape the seeds from the vanilla pod and add them to the pot. Stir well (photos 2-4)

• Once gelatin sheets have softened (bloomed) squeeze them gently with your hands to remove excess water, then add to the warm cream mix (photos 5, 6).

• Stir well and let cool (photo 7).
• Pour panna cotta to silicone molds or dessert glasses (photo 8). If you've used seeds from the vanilla bean, you might want to leave their small residuals at the bottom of the pot and not pour them into the molds. This is only for esthetic purposes.
• Place panna cotta molds in the fridge covered to set for at least 6 hours, or better yet overnight. I usually set the mold (dessert cups) on a tray and cover with another tray on the top to prevent panna cotta surface from drying out.

How To Serve

• When ready to serve, take panna cotta out from the fridge.
• If you made it in silicone molds, run a spatula or a thin knife around the edges of the mold and flip on the plate, panna cotta will release easily. Garnish with fresh fruit or one of the toppings (see recipes below).
• If you made panna cotta in individual ramekins or dessert glasses serve directly in the glass, plain or topped with the sauce.

Panna Cotta Topping Ideas

The easiest and very pretty way to serve panna cotta is by topping it with fresh berries, shaved chocolate, chopped nuts and even with candied orange peels.

You can also serve panna cotta with macerated strawberries, chunky or blended into a smooth sauce if you like.

In Italy, every restaurant will offer you panna cotta with a choice of three toppings: berry, caramel or chocolate. See how you can easily make them at home.

Berry Topping

The same recipe works great with fresh of frozen strawberries or mixed berries. sauce.

You'll need:

• strawberries or berries - 8 oz (200-250 grams)
• sugar - 1-2 tbsp
• lemon juice - 2 tablespoon

How to make:

• In a small pot add cleaned and hulled strawberries (or frozen berries) along with sugar and lemon juice. On low heat bring to a boil.
• Once boiling set the heat to medium and cook for 5-10 minutes until desired thickness. Take into consideration that the sauce will thicken even further as it cools.
• At this point you can either leave it slightly chunky or blitz smooth with a blender. Let cool before serving.

Caramel Topping

This caramel topping will stay soft at room temperature which is perfect for topping panna cotta.

You'll need:

• sugar - 1 cup (220 grams)
• boiling water - ⅔ cup (160 grams)
• pinch of salt

How to make:

• In a pot with thick bottom add sugar well leveled. Best if you can use a pot of the size that will let you spread sugar in a thin layer (photo 1).
  In the meantime in a different pot bring the water to a boil.
• Melt on very low heat without ever mixing until sugar starts to brown. Keep the heat on low. Be careful not to burn it! After 8-12 minutes you'll notice sort of a crust will form and that's how it should be (photo 2).
• Start swirling the pot to help the sugar melt keeping the heat on low (photo 3). Never mix it with a spoon or spatula!
• When all the sugar has melted, add salt then slowly add boiling water (photo 4). Protect your eyes and your hands since there will be a vigorous sizzle (photo 5). Whirl the pot until you get a rather thin caramel sauce (photo 6). It will thicken as it cools.
• Bring to room temperature and top panna cotta right before serving.

Chocolate Topping

You can make it with dark or milk chocolate to taste.

You'll need:

• chocolate - 3 oz (85 grams)
• whipping cream - ¼ cup (60 grams) or a little more if needed
• pinch of salt (optional)

How to make:

• Break chocolate in small pieces and add to a small pot (photo 1).
• Turn the heat on low and once chocolate starts to melt add the whipping cream (photo 2).
• Whisk until you get a desired consistency (photos 3,4).
• Add a little more milk or cream if needed.
• Let cool to room temperature and top panna cotta before serving.