Chex Mix
Lidey Heuck
237 ratings with an average rating of 4 out of 5 stars
237
1 hour, plus cooling
Panna Cotta
Updated Oct. 12, 2023
- Total Time
- 15 minutes, plus 4 hours' cooling
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus 4 hours' cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Neutral oil or nonstick cooking spray, for the ramekins
- 1cup/240 milliliters whole milk
- 2½teaspoons powdered unflavored gelatin (1 pouch)
- ½cup/100 grams granulated sugar
- 1teaspoon vanilla extract
- ⅛teaspoon kosher salt (such as Diamond Crystal)
- 2cups/480 milliliters heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
386 calories; 32 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 4 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Lightly brush six (6-ounce) ramekins, water glasses or molds with neutral oil, wiping away any excess with a paper towel.
- Step 2
Pour the milk into a medium saucepan. Sprinkle the gelatin onto the milk in an even layer and set aside for 5 minutes for the gelatin to “bloom.” The surface of the milk will turn dry and wrinkly.
- Step 3
Turn the heat to low and cook, stirring often, until the gelatin is dissolved, about 2 minutes. Add the sugar, turn off the heat and stir until the sugar is dissolved, returning the pan to low heat to rewarm if needed. Stir in the vanilla and salt.
- Step 4
Pour the milk mixture through a sieve into a large glass measuring cup or other heat-proof container with a pouring spout. Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, at least 4 hours.
- Step 5
Serve the panna cottas directly from the ramekins, or unmold if desired. To unmold: Just before serving, add 1 inch of hot tap water to a small bowl. Place one of the ramekins in the bowl, being careful that the water doesn’t overflow into the ramekin, and hold it there for 10 seconds. Remove the ramekin and dry the bottom with a dish towel. Run a sharp knife around the sides of the panna cotta, then place an upside-down dessert plate over the ramekin. Holding the two together, flip the plate so that the ramekin is inverted. Wiggle and tap the sides of the ramekin to release the panna cotta. If it does not release, return the ramekin to the water for another 5 seconds.
- Step 6
Repeat with the remaining ramekins, refilling the small bowl with more hot water as necessary. Top the panna cottas with fruit or other desired toppings and serve.
Private Notes
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Cooking Notes
mary
Best panna cotta recipe I’ve used, for a couple of reasons: 1) she tells us the amount of gelatine powder to use, but also that that is in fact 1 packet. And more importantly, she has us mix the dissolved milk/gelatin/sugar into COLD cream. This helps it set faster, but also avoids the issue of cream (especially if it’s ultra pasteurized as so much is these days) having weird texture issues when it is simmered. So bravo! This worked like a charm; I’m off to try using buttermilk for a change.
Ann
Go for the buttermilk! I use it in the amount as milk/cream. It’s very good, and lower in calories.
Elizabeth Oliver
If you’ve never eaten panna cotta, you are in for a treat! Try it plain first to appreciate the simplicity of it but then let your imagination go wild. I love lemon buttermilk panna cotta, eggnog panna cotta, coffee panna cotta, and pumpkin panna cotta!
Caroline D.
As I am lactose intolerant, I use either almond milk or coconut milk instead of cream. It turns out very well, and yummy! wonderful dessert!
Cindy
How do you get the flavor in? Add how much pumpkin? Add brewed coffee or coffee grounds? And how much? Eggnog subbed in for the milk? For the cream?
V
I made this yesterday, and you don't need to oil the molds if you're eating directly from them – it still comes out cleanly. I used ceramic yogurt cups instead of ramekins, and they worked perfectly!
Marie
What is vegan gelatin made of? Lucky for us, there are plenty of great vegan alternatives to gelatin! Agar-agar: Derived from seaweed, this is a popular alternative to gelatin—no suffering required. Pectin: Pectin makes a great thickener in place of gelatin. Xantham gum: This ingredient acts as a stabilizer in many products. Carrageenan: It’s often used as a gelatin replacement in vegan versions of items like Jell-O and marshmallows.
Paulis
Questions for anyone who’s done this already. Will it gel if you pour the whole thing into a glass or ceramic bowl? And do you have to oil the bowl if you’re serving portions directly from it? Thanks!
Debbie
This was excellent. I followed the recipe precisely and the end result was amazing. This is a really easy recipe that tastes as if it should have been much harder to make. Now that I have got the basic recipe down, I can start riffing!
Leslie
I've seen ideas to steep cardamom pods or lavender in the "warming the milk"phase to lightly infuse different flavors.
Michael Napa
Help Elizabeth Oliver, how do you make Lemon Panna Cotta without the milk and cream curdling? Especially want to try it, along with a Buttermilk Lemon Panna Cotta.
Debbie
It took me 15 minutes to make this. Excellent results - just the right amount of sweetness and it set really nicely. Now that I have got it down, I can start riffing on the recipe.
David Morris
And remember that panna cotta can be savory. Swap out the sweet ingredients with goat cheese or a creamy feta. Yum!
Diana
Very good, quick to put together and simple (but not simple on yummy). I macerated some raspberries with the cream, then added into the gelatine mixture. Gave a nice pink color. Next time, I might try a raspberry liqueur instead of vanilla?
Name Kanthony
And here I thought I could only have Panda Cotta if I was lucky enough to find it on an Italian menu. Thank you for this recipe! It was so simple to make.
me
Use coconut milk with the coconut cream whisked into regular. Milk that has the dissolved sugar.
Teresa
The 2:1 ratio of cream to milk is too heavy on the cream.
Beth
Made again and failed. My mistake my be that I used all half-and-half and somewhere in the recipe/comments it was said that fat level affects the gelatin's ability to gel. So now I have 3 cups of yummy liquid. Any suggestions for how to repurpose it? Buy milk & add fresh gelatin, then the stuff that didn't make it, and reheat? I hate just tossing 3 cups of half-and-half. I have 1 cup of heavy cream I didn't use and could beat and mix in if that would fix it instead.
SD
Has any one tried this with leaf gelatin? That’s what I have in my pantry.
JayG
Has anyone try to add something like Bailey's to this? How much additional liquid or would you substitute some Bailey's for some cream or milk?
Beth
This worked. Made exactly as written. We didn't unmold it because we enjoyed eating out of the little dishes. The last time I made this it separated and was much less attractive.
me
Use milk whole for the gelatin, then use a whisk to stir while heating up and a whisk while adding the sugar then add the buttermilk
roxanneb
Perfect recipe exactly as written!
Ellen D
This was excellent. Simple to make ( followed the clearly written directions to a tee) and simply delicious. Topped it off with some macerated berries steeped in Grand Marnier, powered sugar and a little lime juice for a very simple yet elegant desert!
BB
Yum! I just made this easy dessert, subbing in pistachio emulsion for vanilla. Half-pint jam jars worked just fine since I don't have ramekins. It was very easy and I can see how it can lead to many variations and flavor combinations.
Alice
I followed the recipe as is and the dessert turned out fabulous for New Year’s Eve dinner. I topped it with crumbled coconut cookies that I brought back from my holiday in Thailand and blueberry compote.
Valentina
Mine did not set at all. What did I do wrong? Could it be that passing it through a sieve removed the gelatine? Or maybe I didn’t warm it up enough?
Anne
At 60 yo, I’m a competent and experienced baker and cook. But this was a surprise fail for me. I followed directions but for I used vanilla paste (vs vanilla extract) to show off vanilla bean specks in the dessert. I ended up with 3 layers in my ramekins —the pretty vanilla specks settled to the bottom, followed by an off putting, vaguely gray layer of gelatin. The top layer was the cream and milk. I see other recipes are pretty different (example boil cream). Thoughts or tips?
Rim
Delicious. Easy.
Pam Fink
Help! I followed the directions but the mixture did not gel. I put the cold milk/gelatin mixture on my burner set to low and two minutes went by —the milk was still cold and the gelatin was not dissolved. I let it sit for a couple more minutes, added the sugar, sieved and gelatin was caught in the sieve! Do you all have low setting on your burners hotter than mine, or should the milk be room temp or….? The recipe says “return the pan to low heat to rewarm if needed” My milk was never warm!
Ellen D
Did you first allow the gelatin to bloom in the cold milk? That’s an important first step. After 5 minutes the mixture then gets added to low heat and stirred to dissolve the gelatin. Then add the sugar to the warm mixture and again stir to dissolve, removing from the heat to add in the vanilla and salt. You can add it back to the heat to warm it up a bit and then sieve. Hope that helps.
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