In Italian language, Panna Cotta means cooked cream. Here’s the definition of Panna Cotta dessert in wikipedia. It is a popular Italian dessert that serves well in the summer. Well, if you are living in Malaysia, you could make this dessert all year round. This dessert is very simple to make and as long as you follow the exact measurement and steps, it is a guaranteed success.
I had some fresh whipping cream left-over from my recent attempt of Black Forest Cake. I know whipping cream has a short life span in the refrigerator. So, when I read V‘s article on Panna Cotta that uses whipping cream, without hesitation, I put on my apron. My confidence level wasn’t too high because of my previous failure with gelatin and whipping cream recipes before but I persisted. I really wanted to give V’s recipe a try. Carefully following each steps, and after 3 hours of refrigeration time, a “divine” creamy dessert appeared. It was totally out of my expectations. The dessert came out creamy with a hint of almond and totally satisfying.
In the near future, I will definitely attempt to make more desserts with these two major ingredients, gelatin and whipping cream. Perhaps I would even invest in vanilla pods. The tiny specks of vanilla bean from the pod would definitely enhance the look as well as the taste.
Lee Ping’s notes:
V’s recipe calls for 1 1/4 tsp of unflavored gelatin. I had forgotten to measure, but I used the whole pack of gelatin.
I also used fat-free milk to reduce the fat content of this dessert. My husband took a bite and he was suspicious. How could anything taste this good with fat-free milk and no eggs was involved? I did not tell him the creaminess came from the whipping cream. After 14 years of marriage, he knew I was hiding something from the look of my eyes, so he refrained from finishing his dessert. Good for him. I want him to live longer than me anyway.
I did not have vanilla pods, so I substituted it with 1/4 tsp of vanilla extract.
Allow the gelatin be absorbed by the milk for a few minutes. Heat the cream and milk with sugar, vanilla and almond extract. Stir and mix well. Pour the mixture into several molds and chill to set. Serve with fresh fruits. I used the fruit (blackberry) only as a topping instead of part of the dessert. You could remove the dessert from the mold and present it in a platter as well.
So, hope on over to V’s blog for the recipe. And when you are there, please leave her a thank-you note.