Gluten Free Panna Cotta
This silky gluten free panna cotta is a classic Italian dessert that never fails to impress. It's elegant, creamy, and surprisingly simple to pull off.
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Equipment
- fine-mesh sieve
- ramekins
Ingredients
- 2 1/2 cups Heavy Cream
- 1/2 cup Whole Milk
- 1/3 cup Granulated Sugar
- 1 Vanilla Bean, split and scraped (or 2 teaspoons Vanilla Extract)
- 2 1/2 tsp Unflavored Gelatin Powder
- 3 tbsp Cold Water
- Fresh Berries for topping
- Honey for drizzling
Instructions
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until softened and absorbed.
- In a saucepan, combine heavy cream, milk, sugar, and vanilla bean with seeds. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming hot but not boiling.
- Remove from heat and add the bloomed gelatin, whisking until completely dissolved, about 1 minute. Strain through a fine-mesh sieve.
- Divide mixture evenly among 6 ramekins or serving glasses. Let cool to room temperature, about 20 minutes.
- Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and jiggly.
- Serve chilled, topped with fresh berries and a drizzle of honey. Can be unmolded by running ramekins under warm water for a few seconds if desired.
Servings: 6 servings
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 15g | Protein: 5g | Fat: 37g
Calories: 403kcal
Cost: $12