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Panna Cotta is an easy, custard-like, no-bake, no-fuss dessert. Served with fresh seasonal fruit, it is perfect for summer. In Italian, Panna Cotta means “Cooked Cream”. Unlike other “cooked creams” such as creme brulee, flan, and pastry cream, Panna Cotta is thickened with gelatin instead of eggs and/or starches. The result is a delicate silky texture and a mild flavor that can be adapted for any occasion and requires only about 10 minutes of active prep (plus some passive time as it sets in the refrigerator). A basic Panna Cotta is made with less than 5 ingredients, and is gluten-free and egg-free for those with allergies.
The recipe below uses grapefruit zest, buttermilk, and cream. You can use any creamy base. Coconut cream Panna Cotta with lime zest served with fresh mango. Almond Milk Panna Cotta with Rose Blossoms. Milk and Honey Panna Cotta with Fresh Figs and Pistachio. Just some ideas. The possibilities are endless. Here’s the master ratio to use if you want to branch out and experiment:
Panna Cotta Master Ratio (1 cup yield)
1 cup creamy liquid
1/2 teaspoon powder gelatin dissolved in 1 Tablespoon Water
2 – 3 Tablespoons sugar
Using Gelatin
Powdered unflavored gelatin is one of those ingredients that most home cooks don’t have on hand. Here’s a pro tip for you. Go get some (unless you are a strict vegetarian, in which case, this post probably isn’t for you). It has so many uses in the kitchen not to mention the many health benefits of incorporating gelatin into your diet.
I add gelatin to hot savory liquids and broth to create instant Cheater Bone Broths. A little gelatin adds viscosity to pan sauces. It stabilizes whipped cream and meringues. I mix gelatin in with my coffee grounds when I brew coffee for an extra silky brew that is packed with collagen. You can make healthy fruit juice gummies and fruit juice jello, a fun kitchen project for kids. And you can turn creamy substances into Panna Cotta, a silky semi-solid custard that melts in your mouth.
For the most part, using gelatin is a no-fuss kitchen technique. However, there are a couple of things to keep in mind when making desserts (or savory aspics) that you want to hold a gel when chilled or at room temperature.
- Bloom the gelatin by dissolving it in some water for 5-10 minutes prior to using it.
- Don’t boil the gelatin.
- If you want to reduce the sugar in a recipe you may need to increase the gelatin amount slightly as there will be more “available water” for the gelatin to bond with. You can always try the recipe as is and if it doesn’t gel, bloom a little more gelatin, rewarm the mixture and add the bloomed gelatin to it, then chill it all again.
- Be aware that some alcohols, acidic ingredients, and fruit enzymes can mess with the gelatin’s ability to hold a gel. If you are troubleshooting or want to get creative and know what you can and can’t do, this is a great in-depth article about using gelatin in desserts from Serious Eats. 6 Unexpected Factors That Can Ruin Your Gelatin Desserts.
Citrus Buttermilk Panna Cotta Recipe
- Cook Time: 10 minutes
- Total Time: 10 min + 3 hrs to set
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Stove top
- Cuisine: Italian
- Diet: Gluten Free
Description
This Panna Cotta is light and delicate and perfectly complements fresh seasonal fruit. I use grapefruit zest in this recipe. You could also use orange, lemon or lime zest or a combination of citrus.
Ingredients
1 3/4 cup heavy cream
1 1/4 cup buttermilk
1 teaspoon vanilla
zest of one grapefruit (or lemon, lime or orange)
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin
3 Tablespoons water
Instructions
Bloom the gelatin in the water and set aside.
Bring the cream, sugar, vanilla, and zest to a low simmer.
Remove from the heat. Add the bloomed gelatin and gently stir until dissolved (about 30 seconds to 1 minute).
Slowly add the buttermilk while gently stirring.
Pour into your molds (see note below).
Transfer to the refrigerator to chill for 3 or more hours. If you plan on chilling overnight or longer, gently press plastic wrap onto the surface of the panna cotta to prevent a film from forming.
Notes
This recipe batch makes 1 (8 inch pie pan size)- 6 (4 oz ramekins) molded Panna Cottas.
If you plan on serving this inverted onto a plate (as pictured in this post), lightly oil your molds so it doesn’t stick. You may need to invert the mold over the plate and just wait a minute for it to slowly drop out. Don’t rush or force it.
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