Classic Panna Cotta

A silky-smooth Italian dessert made with gelatin, fresh cream and a hint of brandy. Gently set and lightly sweetened, it’s a timeless favourite you can make at home with ease.

Recipe from GMAP Japanese Member, Jellice.

Ingredients (serves 4-5):

• Gelatin powder – 1 sachet (5g)
• Water – 2 tablespoons (30 ml)
• Milk – ¾ cup (150 ml)
• Fresh cream – 1 cup (200 ml)
• Granulated sugar – 3½ tablespoons (42 g)
• Brandy – 1 teaspoon (5 ml)
• Vanilla extract – a few drops

Preparation

1. Sprinkle the gelatin over the water and allow it to bloom (soften).
2. In a saucepan, heat the milk, cream, and sugar over medium heat until just before boiling—do not let it boil.
3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
4. Add brandy and vanilla extract, and mix well.
5. Place the bowl over an ice water bath and stir gently until the mixture thickens slightly.
6. Pour into individual serving cups or moulds and chill in the refrigerator until fully set.