ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tweak by substituting the Splenda for all the sugar called for. For flavor, I scraped the caviar out of a whole vanilla bean into the cooked cream portion and added 1/4 teaspoon of almond-vanilla powder to the milk-gelatin portion. Topped the desserts with fresh raspberries. It came out super creamy, flavorful and neither my boyfriend nor I missed the fat or calories at all!
For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan. They work great.
Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring it into the ramekins. Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature. The quicker you get it cooled, the quicker it will set - meaning less time for separation :)
YES! ADD VANILLA AT THE END, AFTER REMOVING FROM THE HEAT(MY SUBMITTED RECIPE STATED THIS). ALSO, I RECOMMEND STIRRING CONSTANTLY WHILE COOKING THE CREAM AND SUGAR. SOME OTHER GOOD EXTRACTS: ORANGE, LEMON AND ALMOND.
Perfect recipe. I did use 2 cups of heavy cream with 1/2 cup of half and half because this is what I had in the fridge. I also made mine in muffin tins which I greased with olive oil (did not affect the dessert even a little bit) and then I topped them with hot fudge. This recipe made 8 1/2 panna cottas for me in the muffin tins.
I made this recipe as-is, and served with mixed fruits (strawberries, raspberries, and blackberries) on top. To get them out of the glass ramekins, I dipped them into warm water for just a few seconds, ran a knife around the edge, and turned them upside down on the plate. Beautiful presentation, sure to impress your guests - it did mine! I think next time I will use lemon extract in the custard instead of the vanilla for a different flavor; I see endless flexibility with this recipe!
This is dangerously good. It's my favorite dessert at my favorite Italian restaurant. Next time I will add a little more milk as the consistency was a little too jell-o like. I will also decrease the sugar to about 1/3 cup, it was pretty sweet. I would definitely serve to guests. Thank you Cheryl for posting this recipe!
Excellent recipe - thanks for submitting it. I've been using it for months now and I haven't found one person who doesn't absolutely love it! I serve it with fresh strawberries tossed and marinated briefly in a bit of brown sugar and grand marnier.
I made a recipe with very similar ingredients but different directions - this may help those having problems with gelatin separating. Pour the milk/cream you are using into the saucepan and sprinkle gelatin over it. Let that stand for 10 min. Then go to heat it, but only heat it until the boiling point then remove from heat and stir in sugar, vanilla, etc. You can use much less sugar for a good result - 1/4 cup per 2 cups of liquid.
While this was good, it was way too sweet. I just got back from Italy and they make it with far less sugar. The sweetness on theirs came from sweetened berries on top.
