Learn how to make homemade Panna Cotta at home with heavy whipping cream, whole milk, gelatin packet, granulated sugar, vanilla extract and vanilla bean. Tastes just like how it did when visiting Italy!
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Hi everybody for today’s recipe we’re going to be making traditional panakot so the very first time I had a panac cata when I actually really loved it was in Italy my husband and I went over there and we took a cooking class and they served panacotta for dessert and I
Just thought it was so good it was so light yet rich and it just had some wonderful flavor to it so today I figured I would make it with you Guys It is so easy it just requires a couple ingredients one heavy whipping cream I like to use whole milk so whole milk of course you can substitute this for a lower fat milk if you prefer uh a gelatin packet so this is the noox gelatin packet I found this over by the
Jell in like the baking aisle I found mine at Walmart I have some vanilla and then I like to use some vanilla bean paste this is optional but I just really love adding this in a little pinch of salt and of course some sugar so let’s
Go ahead and get started what I’m going to do first is start with getting the stuff together that goes in my pot first so what that would be is one cup heavy whipping cream so okay put this to the side we’re going to just pour this in
And of course obviously I’m going to do this on the stove in a little bit but I want to show you what you have to do first now the reason I’m doing it this way is because I don’t like to dirty lots of extra dishes so I need this measuring cup
Again but then in here I’m going to do half a cup of sugar this is just white granulated sugar just pour it in and then set this aside and I did just put my teaspoon measuring away let’s grab that we need one teaspoon of vanilla this is just a vanilla
Extract put that in there and then like I said I like to add vanilla bean paste this is it just adds it some really great flavor also it gives your panot a couple specks of the vanilla bean so I just like to take the bottom of the um teaspoon and just
Grab a little and mix it in there’s really no right amount I just add a little bit there we go okay get that there turn my hand off and then I’m going to just set this over on the stove and we’ll get back to this in a
Minute okay so now back to over here I need one cup of milk again like I said I’m using whole milk you can choose to use 2% or 1% or even skim if you chose okay we’re going to do this and now this is an important part because you need to
Make sure that your gelatin packet blooms so you just need I actually have okay so there are two gelatin packets on um one little package rather than ripping it I like to cut it because if you ask to entally um go over you opened your packet so we’ll save this for
Later and what we’re going to do is just pour this gelatin mix onto the milk okay I do like to go ahead and give it a little bit of a stir this is not necessary but you can just go ahead and try to mix it in a
Little bit and again we’re just don’t wanting this to start to bloom and that means where it starts to develop okay all right now let’s head on over to the stove all right so we’re here at the stove and I’m going to turn my burner on
To about a medium and I’m going to just start whisking this sugar with the heavy whipping cream and making sure I continue to stir because the last thing you want is your milk to get stuck to the bottom of the pan and this will take a couple of
Minutes what you want to do is make sure this is nice and warm because when we pour the milk with gelatin in here we want this all to combine really Nicely okay so you may be able to see here there’s some steam starting to form that’s perfect I’m going to let this go for just a about 30 more seconds before I add in our milk and gelatin so we we just that want this warm because you want everything
Dissolved you don’t want to be eating panacotta where you taste granules of Sugar another thing you can do is just to stick your finger in and if it kind of coats your finger you’re getting to a great point okay so before I add in our milk I’m just going to do a little pinch of coaster salt and now so you can see that our
Gelatin has nicely bloomed it looks chunky and that’s okay so what I’m going to do actually first I’m going to grab a spatula here and try to get all of this gelatin mixture to go down first into the milk okay there we go now what I’m going to
Do is slowly o slowly pour this stirring a Lot Okay and now our goal here is to do exactly the same thing that we did in the first round we want this to heat up so we’re going to look for steam again we never want it to boil but we want all of it this gelatin that we just poured
In to make sure it’s fully dissolved we don’t want clumps that would not be delicious panaca is supposed to be very smooth and creamy where the texture does not have chunks in it so we just want to make sure that we stir a lot again this
Is actually similar to the way that I make um Cream of Wheat I stir a lot because otherwise you do end up with chunks or the milk will Scorch to the bottom of the pot in a matter of seconds and you’re like oh my gosh now the whole
Thing’s ruined so and you don’t want a burnt flavor so I know it’s tedious but it’s worth it in the end so just make sure you keep stirring and really looking for those clumps of gelatin so you can knock them out so you can see the steam is already
Coming so this is heating up nicely again we’re not trying to make it too hot not scalding or boiling we just want it nice and warm so everything dissolves and that’s another thing by stirring frequently is you help reduce the temperature especially concentrated temperature in one spot on the Pot and I always like to work on a medium to low heat just because honestly when when you’re heating up milk it is very easy to overdo it it happens so quickly so rather than having to redo the recipe I always say slower is better even if it takes you a couple
Extra minutes all right so let’s go ahead and see so it’s still very loose that’s okay we’re going to let it go just a little longer okay so we’re about good right there because this will thicken up once it starts to uh form in the refrigerator so
I’m going to go ahead and turn this off and let me show you guys that the easy way how I pour this into my dishes let’s move over to the island okay so we’re ready to pour our panacotta into our little dishes so these are just actually super cute little glass raised glasses
That I found I feel like they’re dessert glasses I’m not exactly sure I bought them at at a local thrift store I pulled out six of them it always depends I’m not sure how many I need every single time typically it’s about five but watch
I’ll need an extra one this time so I already have my panata over here and I always keep a rag available because sometimes it’s easy to make a mess so a little tip for making this easy to pour into there rather than going like this
Because I know I’ll make a mess I washed out my two cup measuring um cup and I’m just going to pour this into here got a little extra I’ll come back for that in a second and now all I do so first off a really easy
Thing to do is if you took a baking sheet or a jelly roll sheet and placed all of these uh cups onto that then it’s easy to transport but I know I don’t have enough room in my refrigerator so that’s why I’m going to leave them like
This and just move each cup one by one so we’re going to go ahead and pour filling a little more than halfway about oh I really see this vanilla bean it just looks so pretty it’s like Little Speckled so you know the vanilla flavor is definitely
There and then once I have all these poured these will go into the refrigerator and just chill for several hours you want it to definitely be firm um kind of like a Jell-O texture and it’ll be so good for dinner so if you’re going to make panata I definitely
Recommend making it in the morning and then letting it chill in the refrigerator all day until evening I’m going to rinse these two cups out real Quick I only use these cups for special desserts like this okay so there was a little bit of dust on them all right let’s see here dry it off okay all right so I did fill six I probably could go get another glass and do seven but I’m just going to come and
Fill these a little more but it’s great to leave a little space at the top of the glass like head space like if you were canning um because you can come back and add fruit or caramel chocolate sauce lots of really good things can be added
In so and I do still have a little left in here so let’s just get the last bit of that because it’s so good I’ll fill this one and maybe this one all right so there we go now I’m just going to stick them in the fridge and then by tonight
They’ll be nice and delicious and creamy that you have to use a SP spoon to Eat Yeah