This is a fantastic recipe for a classic Italian dessert that I recently learned in my Pastry Techniques class here at the CIA. It’s real fun to make and it’s delicious to boot! Now, like my chef said, this deviates from the “normal” Panna Cotta recipe in a few places, but in all honesty, I like this version a whole lot better. So enjoy!
- 3 Ounces of Cold Water (it has to be cold water)
- 0.6 Ounces of Powdered Gelatin
- 1 Quart of Heavy Cream (that’s 32 Ounces, by the way)
- 1 Teaspoon of Vanilla Extract
- 12 Ounces of Sugar
- 15 Ounces of Orange Juice
- 15 Ounces of Buttermilk
- Wooden Spoon
- Scale for weighing out all the ingredients (electronic scale would be best)
- A Sauce Pot large enough to hold all the liquids
- A Small Bowl to bloom the gelatin
- Measuring Spoons
- Instant Read Thermometer
- 18 – 19 Small containers
- Bloom the gelatin in the cold water (let it sit in the cold water) for 10 – 12 minutes.
- Combine the sugar, cream and vanilla extract in your sauce pot and make it hot, BUT DO NOT BRING TO A BOIL. use your thermometer and bring it to 185 – 195 degrees Fahrenheit.
- When the gelatin is ready, add it to the hot liquid mixture and stir, off the heat, until the gelatin is fully dissolved. Keep stirring until the whole mixture has cooled down a bit (lukewarm will do the trick).
- Once the mixture is lukewarm, add the OJ and the buttermilk. Stir to combine.
- Distribute the mix into the small containers (about 1 – 2 ounces in size) and refrigerate overnight.
That’s it! You’re done! To serve, just release them from their molds and top with your favorite jam or preserves. An easy way to get them loose is to dip the bottom of the molds in hot water for 3 seconds and then turn them out onto a small plate. These desserts are great for dinner parties, Thanksgiving, etc. Enjoy!