Panna cotta (Italian 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.Lately I found that many of the breastfeeding mothers are crazy over panna cotta as many found it a great milk booster. So I decided to try out before I resume my breastfeeding journey real soon (probably in another 2 weeks' time). My little bump always craves for desserts, so this is a good chance to satisfy her sweet tooth as well.
I made some minor changes from the recipe I found online, and this is it.
Taste was really rich and creamy, and basically whoever tried it liked it. :)
Ingredients (Original recipe makes 6 servings):
- 1/3 cup skim milk (I use buttermilk)
- 1 (.25 ounce) envelope unflavored gelatin
- 2 1/2 cups heavy cream (I use 500ml of heavy cream)
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
Method (adapted from Allrecipes.com):
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
