I am a huge fan of MasterChef Australia and I have learned a lot about food watching it over the years.Sitting in India, I dream of making all the exotic dishes from all over the world.I have seen the contestants at the show, making Panna Cotta several times and I always wondered how could they make such a delicate dessert in the chaotic situation.But I guess, the show is all about love for food.
So after initial inhibitions and going through millions of recipes,I finally settled on one recpie.I was so excited about making Panna Cotta that I made two versions of it. Unmoulded and Panna Cotta in a glass and I must say when I unmoudled the Panna cotta, it was just perfect and it was doing the perfect Panna Cotta dance as the experts say 😀
It is such an easy recipe and you can always prepare it in advance and refrigerate it if in case your guests are coming over.
RECIPE:Vanilla Panna Cotta
Servings:4 to 6 (Depends upon the mould/glass Prep Time:10 Mins Cooking Time:5 Mins
- Cooking spray/Vegetable Oil
- 1 1/2 cups Full fat milk
- 3 Tsp Gelatin
- 1/3 Cup Sugar
- 1 1/2 cups Amul Cream
- 1 teaspoon pure Vanilla Extract
- Pinch salt
- Spray the ramekins/moulds/glass with cooking spray/vegetable oil, then use a paper towel to wipe out most of the oil, leaving only a light residue.
- Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
- Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can’t leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.
- After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it’s smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.
- Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn’t take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.
- Remove the saucepan from the heat. Whisk in the amul cream, vanilla, and a pinch of salt.I have added edible colour in my mixture but if you want you can avoid colour and let it remain in the original off white colour.
- Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
- Fill a large bowl partially with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
- Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
- Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the Panna Cotta sit at room temperature for about half an hour before serving.
- My second lot of Panna Cotta is served in a Glass and topped with some chocolate Ganache and some sprinkles.The combination of Vanilla & Chocolate makes it taste heavenly.You can also decorate it using some fruits,strawberry syrup in fact any topping of your choice.
Note: If you are a vegetarian then you can use vegetarian gelatin which is easily available in super markets .