I have made many panna cottas in my life. The meaning of the name is literally just cooked cream. But wow, can cooked cream taste good! You only add a bit of vanilla and some gelatin, put it in the fridge for a few hours and that’s it. Of course the gelatin has to be the secret ingredient because just like eggs, my husband is afraid of it. But as long as he can’t tell it’s in it, he will like it because it is just a sweet and creamy desert.
For the blog I didn’t just want any recipe. Instead I suggested the panna cotta recipe from the American kitchen bible “The Joy of Cooking”. Can’t go wrong with that one I thought. But I thought wrong. On both continents the gelatin decided to do its own thing. Instead of disappearing in the beautiful white cream and making the whole thing kinda stiff, it created its own layer that reminded me of “Wackelpudding” – Jello. Of course that way it is impossible to hide the gelatin from my husband. He took one spoonful, smiled at me and said “delicious” – like a good husband is supposed to – and then told me he was full.
Liz hid her panna cotta under some chocolate sauce. Her family spooned off the sauce but didn’t touch the ‘white stuff’. Also no success.
We did some research (thank you, Ville!) and found out that you are supposed to let the cream with the gelatin sit for about 10 mins, then stir it again and pour it into glasses or cups. The recipe didn’t call for that but now we are smarter and so are you! Try it and let us know if it worked!
Recipe from The Joy of Cooking:
Pour into a small bowl
3 tablespoons of cold water
Sprinkle over the top
1 envelope (2 teaspoons) unflavored gelatin
Let stand for 5 mins to soften
Meanwhile combine in a saucepan:
1,5 cups heavy cream
1 cup whole milk
0,5 cups sugar
1 vanilla bean
Bring to a boil, stirring, over medium heat. Remove from the heat and remove the vanilla bean. Add softened gelatin and stir for 1 minute until completely dissolved. Pour into cups and refrigerate until firmly set, about 4 hours.