Reviews (1) Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 09/06/2010 I made this and it was easy and good. Here are my results: http://marthaandme.wordpress.com/2010/09/06/martha-mondays-panna-cotta/
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Gallery Panna Cotta with Vanilla Syrup Credit: Christopher Baker Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 teaspoons gelatin 1 1/2 cups heavy cream 1/4 cup plus 2 tablespoons sugar 1/2 cup whole milk Vanilla Syrup
Cook’s Notes The panna cottas can be made up to aday ahead. Once set, wrap each ramekintightly in plastic, and refrigerate themuntil ready to serve.
Gallery Panna Cotta with Vanilla Syrup Credit: Christopher Baker
Recipe Summary Servings: 6
Gallery
Panna Cotta with Vanilla Syrup Credit: Christopher Baker
Panna Cotta with Vanilla Syrup
Credit: Christopher Baker
Panna Cotta with Vanilla Syrup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 teaspoons gelatin 1 1/2 cups heavy cream 1/4 cup plus 2 tablespoons sugar 1/2 cup whole milk Vanilla Syrup
Directions
Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
Meanwhile, make the syrup.
To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve.
Cook’s Notes The panna cottas can be made up to aday ahead. Once set, wrap each ramekintightly in plastic, and refrigerate themuntil ready to serve.
Cook’s Notes
The panna cottas can be made up to aday ahead. Once set, wrap each ramekintightly in plastic, and refrigerate themuntil ready to serve.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 09/06/2010 I made this and it was easy and good. Here are my results: http://marthaandme.wordpress.com/2010/09/06/martha-mondays-panna-cotta/
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 09/06/2010 I made this and it was easy and good. Here are my results: http://marthaandme.wordpress.com/2010/09/06/martha-mondays-panna-cotta/Martha Stewart Member
Rating: Unrated 09/06/2010
I made this and it was easy and good. Here are my results: http://marthaandme.wordpress.com/2010/09/06/martha-mondays-panna-cotta/
Rating: Unrated
All Reviews for Panna Cotta with Vanilla Syrup
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All Reviews for Panna Cotta with Vanilla Syrup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
