Panna Cotta

Tulyar

I wonder if anybody would have a recipe for Panna Cotta. Nice and simple please.

emc2

Here's the one I use it's so simple and soo nice!

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar


Soak the gelatine leaves in a little cold water until soft (5 minutes or so).
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

(can't remember where I got this recipe from originally..sorry!)

neuro-praxis

Sounds lovely. How do you get it out of the ramekin, will it just slide out? Would popping them in hot water work?

emc2

Run a knife around the edge and it will slide out without any problem, I am sure hot water would do the same trick.

shoes34

emc2 wrote: »

Soak the gelatine leaves in a little cold water until soft (5 minutes or so).
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

I have never used gelatine leaves before always the powder, when you say squeeze the water out of the leaves and add to the pan is the leaves you add to the pan or the water - could you use the powder instead?

duploelabs

emc2 wrote: »

Here's the one I use it's so simple and soo nice!

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar


Soak the gelatine leaves in a little cold water until soft (5 minutes or so).
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

(can't remember where I got this recipe from originally..sorry!)

Jasis, you'd want to half the amount of gelatine or else you'll end up with panacottas that wouldn't be far away from the chest of a pornstar.

duploelabs

Just on my point above, you're looking for a texture that is an nth away from liquid. That it's just jellified and if you gave it an angry stare, it'd fall apart

emc2

That amount of gelatine gives you a wobbly panna cotta not a runny one. I've played around with the measurements and this is the level I like.

On the leaf gelatine question you soak it for 5 mins and then squeeze the leafs and put them into the pot.

duploelabs

emc2 wrote: »

That amount of gelatine gives you a wobbly panna cotta not a runny one. I've played around with the measurements and this is the level I like.

On the leaf gelatine question you soak it for 5 mins and then squeeze the leafs and put them into the pot.

each to their own. I too have professional experience of making them, just sayin