Panna Cotta

Name: Panna Cotta
Prep time: 5 min
Cook time: 10 min
Yield: 6
Ingredients: 1/3 cup skim milk; 1 (.25 ounce) envelope unflavored gelatin; 2 1/2 cups heavy cream; 1/2 cup white sugar; 1 1/2 teaspoons vanilla extract

⏱️ Ready in 15 min 🥄 Prep 5 min 🔥 Cook 10 min 👥 6 servings

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Dinner

📊 At a Glance

Prep 5 min

Cook 10 min

Serves 6

Difficulty Easy

🛒 Ingredients

1/3 cup skim milk

1 (.25 ounce) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

1 1/2 teaspoons vanilla extract

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 418

% Daily Value*

Total Fat 36.7g 47%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 46mg 2%

Total Carbohydrate 20.2g 7%

Dietary Fiber 0g 0%

Total Sugars 17.6g

Protein 3.5g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

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.