I think this is the simplest version of panna cotta. Not that the dessert was ever difficult — it’s really just cream, gelatin, and vanilla. Of course, natural vanilla is best. If you like, you can add a second berry layer: mash fresh or frozen berries with a fork, add a little water, heat gently, dissolve gelatin in the warm berry purée (without boiling), cool, and pour over the already set panna cotta. When unmolded, the berry layer will end up on the bottom.
- 500 ml cream (preferably rich, organic, thick cream)
- 60 g sugar
- 1 vanilla pod
- 8 g gelatin (I used 4 g gelatin + 4 g Dr.Oetker cream stabilizer)
Into cold cream, while stirring, add half of the gelatin (or just the stabilizer, if using). Mix well and let stand for 5–7 minutes so the gelatin swells. Place over medium heat and add the sugar. As the cream warms up, gradually add the rest of the gelatin, stirring constantly — like making risotto :)
Split the vanilla pod, scrape out the seeds, and add to the cream. If you don’t have a pod, use vanilla sugar (the kind with seeds is best, since the black specks look lovely in the dessert).
For a lighter version, use a 50/50 mix of cream and milk.
Do not let the cream boil — heat only up to about 70 °C (very hot but still just tolerable to touch). Stir continuously for 5 minutes. Make sure the gelatin dissolves completely — lumps won’t disappear on their own, you need to keep stirring.
Let the mixture cool slightly, then pour into molds (glasses, cups, or silicone forms). Cover with plastic wrap so it doesn’t absorb other odors. Refrigerate until fully set, about 4 hours.
Optionally, add the berry layer (as described above). Serve with caramel, maple syrup, berry jam, or simply on its own — perfect with an espresso.
Into cold cream, while stirring, add half of the gelatin (or just the stabilizer, if using). Mix well and let stand for 5–7 minutes so the gelatin swells. Place over medium heat and add the sugar. As the cream warms up, gradually add the rest of the gelatin, stirring constantly — like making risotto :)
Split the vanilla pod, scrape out the seeds, and add to the cream. If you don’t have a pod, use vanilla sugar (the kind with seeds is best, since the black specks look lovely in the dessert).
For a lighter version, use a 50/50 mix of cream and milk.
Do not let the cream boil — heat only up to about 70 °C (very hot but still just tolerable to touch). Stir continuously for 5 minutes. Make sure the gelatin dissolves completely — lumps won’t disappear on their own, you need to keep stirring.
Let the mixture cool slightly, then pour into molds (glasses, cups, or silicone forms). Cover with plastic wrap so it doesn’t absorb other odors. Refrigerate until fully set, about 4 hours.
Optionally, add the berry layer (as described above). Serve with caramel, maple syrup, berry jam, or simply on its own — perfect with an espresso.
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