»Back to Puddings & Custard

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

  1. 2 c half & half
  2. slightly over 1 oz agave syrup
  3. 1/8-1/4 tsp vanilla powder
  4. 1 1/2 - 1 3/4 tsp powdered gelatin
  5. 3 Tablespoons (45ml) cold tap water

How to make it

  1. Sprinkle gelatin over water in a small bowl - let stand while the half & half heats
  2. Heat half & half with vanilla and agave in a heavy saucepan over medium heat - this takes only minutes
  3. When steam appears and tiny bubbles just begin to form around edge, remove pan from heat
  4. Spoon in gelatin mixture and stir until gelatin is completely dissolved
  5. Ladle into custard cups (I get 5 dishes, but it depends on the size of your dishes)
  6. 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

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: