Perfect panna cotta

Have you ever made panna cotta? Chances are it was too firm or collapsed instead. It’s not actually that easy. Luckily, we have the ultimate tips for you, so your dessert turns out perfect every time.

Panna cotta literally means cooked cream and is made by bringing cream to the boil and then allowing it to set. The perfect version isn’t too firm, but wobbles when you touch it. If it contains too much gelatin, it feels stiff. Too little gelatin and the panna cotta collapses. Most recipes say you should use ½ tsp gelatin per 3 tsp cream. The Seattle Times experimented extensively and discovered that ¾ tsp gelatin per 3 tsp cream produces the optimal result.

Feel it

Before taking the pan off the heat, take a little of the panna cotta mixture between your fingers and feel it carefully. You shouldn’t be able to feel any remaining grains of sugar or gelatin. Then place the pan in an ice bath and keep stirring until the mixture is lukewarm. Allow it to come to room temperature gradually, then pour into molds.

Setting

Leave the panna cotta to set in the refrigerator for at least three hours, but preferably overnight. Hold the molds under warm water briefly before turning them upside down onto a plate. This helps the panna cotta release more easily and reduces the chance of damaging it.

Variations

We prefer making panna cotta the classic way with vanilla and some berries. Seen Chef’s Table Pastry? Then you might want to experiment and try Christina Tosi’s cereal milk panna cotta.