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Vanilla Panna Cotta
I always avoided this dessert because I had an aversion to using gelatin (which is extracted from the bones of animals, mostly beef) but had some plain gelatin I purchased for jam and never used. I found this recipe for perfect panna cotta and decided to modify it and experiment. I don't care for the texture with the amount of gelatin suggested in most recipes, and I don't care to unmold them. I just divide the mix, chill and serve in custard cups.
What you need
- 2 c half & half
- slightly over 1 oz agave syrup
- 1/8-1/4 tsp vanilla powder
- 1 1/2 - 1 3/4 tsp powdered gelatin
- 3 Tablespoons (45ml) cold tap water
How to make it
- Sprinkle gelatin over water in a small bowl - let stand while the half & half heats
- Heat half & half with vanilla and agave in a heavy saucepan over medium heat - this takes only minutes
- When steam appears and tiny bubbles just begin to form around edge, remove pan from heat
- Spoon in gelatin mixture and stir until gelatin is completely dissolved
- Ladle into custard cups (I get 5 dishes, but it depends on the size of your dishes)
- Cover with plastic and let stand a few minutes then chill for several hours before serving
I find these keep covered in the refrigerator for 3-4 days
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