Blackberry Panna Cotta Recipe | Hank Shaw (2024)

FAQs

Why is my panna cotta rubbery? ›

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up.

The dairy and sugar are heated just until they are warm enough to dissolve the sugar and gelatin, then poured into individual ramekins or custard cups and chilled until set. Its ingredients are very simple, making panna cotta famous for its silky texture and lightly sweet, milky flavor.

While panna cotta might be similar to pudding, they are not one in the same! To make panna cotta, a chef will take cream and harden it using gelatin. This along with molding the pudding to the desired shape gives the dessert its traditional appearance. From there, you can add flavorings to it!

Panna cotta should also be creamy but also not too rich, I think, so I like to use a mixture of half milk, half cream, which gives a delightfully creamy texture but is not over the top rich.

A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.

Pour the panna cotta into six small plastic cups or glasses. Chill until completely firm, at least 2 hours. 4. While the panna cotta is setting, toss the fruit in a bowl with the sugar and mint.

Unlike creme brulee, eggs are not used to thicken the mixture for panna cotta. Instead, gelatin is added before the mixture comes to a boil. It is then strained, poured into moulds and frozen till it sets. The cream is usually infused with vanilla or other flavourings before it is mixed with the other ingredients.

Cover each panna cotta with plastic wrap, and refrigerate until it's set; the time will vary depending on the size and shape of your containers, but expect four to six hours.

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

What is a fun fact about panna cotta? ›

Did you know that…? Panna cotta is probably the only dessert which can be made without eggs, flour, sugar and baking.

Translation of "Panna cotta" in French

Le panna cotta est un dessert classique fait à partir de crème.

Blanc-manger, panna cotta or molded cream, the idea is similar: gelatin is added to milk and/or cream infused with herbs, spices or nuts.

Bavarois uses whipped cream and fruit in the actual base while panna cotta often has fruit served on top or as a sauce.

If the panna cotta refuses to let go, try quickly dipping the mold in hot water and trying again. One trick is to brush a very thin layer of flavorless oil on the inside of each mold before pouring in the mixture. If the panna cotta absolutely won't come out, get a spoon and enjoy it straight from the dish...

Might try to leave it out of the fridge for one hour to bring it up to room temperature. This will soften the panna cotta. If it's still to hard it would be possible to reheat it and add more cream + sugar and chill it again. Gelatine can be remelted.

The reason for the gelatin is obvious — a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy.

Make sure the bloomed gelatine is completely dissolved into the cream mixture before cooling, or the panna cotta will be lumpy. If you are using sheet gelatine, soak it in cold water until soft, then remove and squeeze out the excess water.