Damn Good Panna Cotta
There’s nothing like making your own dessert. Yes, it can get messy and yes, it’s such a pain waiting for it to chill in the fridge but I think it’s an unbeatable awesome feeling to eat something delicious you actually took the time to make!
You probably have to pay maybe $5-6 for a cup of panna cotta in a restaurant? What’s the point when you can actually save some money (yeah right. I used the money saved and invested it in more make-up >D) and make your own? I found this fabulously easy recipe on David Lebovitz (whom I think is the king of decadent desserts!) so I decided to try it out during my slumber party with Nadz last week!
Panna cotta is essentially vanilla flavoured heavy cream set in little cute bowls so this recipe isn’t exactly diet-friendly BUT WHO CARES RIGHT? I DON’T BECAUSE WE ONLY LIVE ONCE BITCHEZZ!
David Lebovitz’s Perfect Panna Cotta
This recipe makes about 8 cups.
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
Many thanks to the very patient hot cream pouring and spoon holding Nadz who had to endure my very anal making-of panna cotta photography session. It’s her birthday today and she’s in Malaysia having the time of her life! Happy birthday darling, I hope you’re enjoying yourself over there – come back safe!
Sorry I disappeared all week, I’ve been busy having too much fun ;D If you’ve been following me on twitter, you’d know payday was yesterday and I bought some beauty-related stuff, can’t wait to show you guys – all will be revealed tomorrow!
Til next time~
recipe courtesy of David Lebovitz