Panna cotta “Cooked Cream” is an Italian dessert that is easy to make and great for spring and summer. It has a custard-like texture but contains no eggs, so using good quality cream is essential.
There are many recipe variations, but traditionally it contains cream, sugar, vanilla and almond extract and gelatin. If using all heavy cream is too much for you, try using ½ cream and ½ milk, ½ milk and ½ buttermilk, or a non-dairy product such as almond milk or soy milk. It all works well. My recipe is in the middle: It uses 50% cream and 50% milk.
Panna cotta goes well with chilled sweet wine. It’s perfect for summer brunch or an afternoon dessert.
Wine suggestions: a fine, sweet sparkling wine, such as Moscato d’ Asti from Piedmont; Muscat from Alsace; or a late harvest Riesling (Spätlese).
- 2 teaspoons (1 package) unflavored gelatin
- 1 cup whole milk (brought to room temperature)
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- Fresh berries
- In a medium-size bowl, sprinkle the gelatin over the milk and stir well to blend. Set aside until the gelatin is completely absorbed.
- In a small saucepan, combine the cream and sugar over moderate heat, whisking to dissolve the sugar. Do not boil the cream.
- Remove from heat, then slowly pour the cream into the milk and gelatin mixture. Add the vanilla and almond extracts, and whisk to completely dissolve the gelatin. Strain the mixture through a fine sieve into a large measuring cup or clean bowl.
- Pour the mixture into glass cups or ramekins. Cover with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. Serve panna cotta with fresh berries of your choice.
- I used a spoonful raspberry sauce over the berries in the photography.
