This is the first time I have ever tasted or made Panna Cotta. Oh good grief! I have to stop being intimidated by desserts with fancy names. This was incredible and easier to make than homemade pudding! The vanilla flavor was wonderful. Panna Cotta reminds me of a very expensive ice cream with it’s smooth , soft, cream laden texture. This delicious dessert can be topped with fresh fruit or grated chocolate to make it easy to serve.
To save myself from having to buy cream and half and half for this recipe, I made my own half and half. Take 3/4 cup whole milk and add 1/4 cup heavy cream to make one cup half and half. It works like a charm!
Panna Cotta … my new favorite no bake summertime treat, Enjoy!!
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1 envelope unflavored gelatin
2 Tablespoons water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 Teaspoons vanilla
Place gelatin in the smallest saucepan you have and sprinkle the water over it. Let sit until gelatin is softened, about a minute. Heat the pan under low heat until the gelatin is dissolved, remove from the heat, set aside.
In a large saucepan bring the cream, half and half and sugar up to just under a boil over medium to high heat. You want the mixture to be very, very hot, but not boiling. Remove the pan from the heat and stir in the gelatin and vanilla.
Divide the Panna Cotta up into eight 1/2 cup ramekin dishes, cool to room temperature. Cover cooled ramekins with plastic wrap and chill 4 hours or overnight.
To save you from having to buy heavy cream and half and half for this recipe, make your own half and half. Take 3/4 cup whole milk and add 1/4 cup heavy cream to make one cup half and half.
Adapted from Epicurious