Serving panna cotta in glasses avoids the need for a very firm unmoulded set. Gelatine strength varies, so follow the package and recipe.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 500 mL whipping cream, about 2 cups
- 100 mL milk, about 1/3 cup plus 1 tablespoon
- 75 g granulated sugar, about 1/3 cup
- 2 teaspoons vanilla extract or 1 vanilla bean
- 7 g powdered gelatine, or the amount specified for a softly set 600 mL mixture
- 45 mL cool water, 3 tablespoons
Method
- Sprinkle gelatine evenly over the cool water and let it hydrate for 5 to 10 minutes.
- Heat cream, milk, sugar and vanilla gently until steaming and the sugar dissolves. Do not boil hard.
- Remove from heat. Add hydrated gelatine and stir until fully dissolved.
- Strain into a jug and divide among glasses.
- Cool briefly, cover and refrigerate for at least 4 hours, until softly set.
- Serve cold with fruit or a cooled fruit sauce.
Useful notes
- Do not add fresh pineapple, papaya, kiwi or fig directly without checking how their enzymes affect gelatine.
- Plant-based setting agents require different handling and amounts.
- Keep serving glasses level while setting.
Storage
Keep covered and refrigerated. Add fresh garnishes close to serving.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.