This is one of the most delicious, creamy and smooth desserts you will ever make. Panna Cotta is an Italian dessert that is a custard and I think tastes like cheesecake, unless you add flavoring. It is perfect for entertaining or a special dinner because you can make it ahead which leaves you more time with your guests. It’s so delish I’ve been known to have any left over for breakfast. I’d love to hear if you enjoy it as much as I do.
Serves 6-8; doubles easily
- 1½ teaspoons unflavored gelatin (for a firmer Panna Cotta increase to 1¾ teaspoons)
- 2 tablespoons cold water
- 3 cups heavy cream
- ½ cup sugar, or more to taste
- Pinch of salt
- 1½ teaspoons vanilla extract
- 1 cup (8 ounces) sour cream
- 2 cups fresh strawberries, raspberries, sliced peaches or pears.
- In a small bowl place gelatin and sprinkle with the cold water. Let stand 5 minuets.
- In a 3 quart saucepan, over medium high heat, warm the cream with the sugar, salt and vanilla, stirring until sugar is dissolved and cream is warm. DO NOT LET BOIL.
- Add gelatin to cream and stir thoroughly until dissolved.
- Take the cream off the heat and cool for about 5-10 minutes or until about room temperature.
- In a medium bowl add the sour cream. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness, it may need another teaspoon of sugar.
- Rinse 8⅔-cup or approx. 6 ounce ramekins, custard cups or coffee cups with cold water. Dry then fill each ¾ full with the cream.
- Chill at least 4 and up to 24 hours.
- To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate (which I have never done) or serve in their containers (less dishes). Serve alone or with fruit.
My kids had no problem eating this yummy dessert.