This easy and creamy panna cotta recipe from Gordon Ramsay is a simple, indulgent treat that anyone can make. With just a few common ingredients, you’ll create a smooth, silky dessert that’s perfect for any occasion. It’s a quick, no-bake dessert that’s sure to impress with its rich flavor and elegant presentation.
Ingredients Needed:
- 80ml skim milk
- 7g envelope of unflavored gelatin
- 600ml heavy cream
- 100g white sugar
- 1 ½ teaspoons vanilla extract
How To Make Panna Cotta Recipe?
- Prepare the Gelatin Mixture: Pour the skim milk into a small bowl. Sprinkle the gelatin over the milk and stir until fully combined. Set aside to bloom for a few minutes.
- Heat the Cream and Sugar: In a saucepan, stir the heavy cream and sugar together. Set over medium heat and bring it to a boil, stirring occasionally. Watch carefully to avoid boiling over.
- Combine Gelatin with Cream: Once the cream mixture boils, immediately stir in the bloomed gelatin mixture. Stir until the gelatin is completely dissolved, cooking for another minute.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Set in Ramekins: Pour the cream mixture into 6 individual ramekins. Allow it to cool at room temperature for about 20 minutes until it’s no longer warm.
- Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Recipe Tips:
- Use Full-Fat Cream: Always choose full-fat heavy cream for a rich, creamy texture. Low-fat cream makes it thinner.
- Bloom Gelatin Properly: Let the gelatin sit in the milk for a few minutes before adding it to the hot cream to avoid lumps.
- Cool Before Refrigerating: Let the panna cotta cool to room temperature before putting it in the fridge to set properly.
- Don’t Overheat the Cream: Heat the cream until it just boils, but don’t let it simmer or boil over to keep the texture smooth.
- Chill Overnight: Let the panna cotta set in the fridge overnight for the best texture and firmness.
How To Store Leftovers?
Let the panna cotta cool to room temperature. Once cooled, cover it and put it in the fridge. It will last for 3 days.
Nutrition Facts:
- Calories: 222 kcal
- Total Fat: 12 g
- Saturated Fat: 7.6 g
- Cholesterol: 40 mg
- Sodium: 35 mg
- Potassium: 125 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 0 g
- Sugars: 23 g
- Protein: 1 g
Gordon Ramsay Panna Cotta Recipe
Description
This easy and creamy panna cotta recipe from Gordon Ramsay is a simple, indulgent treat that anyone can make. With just a few common ingredients, you’ll create a smooth, silky dessert that’s perfect for any occasion. It’s a quick, no-bake dessert that’s sure to impress with its rich flavor and elegant presentation.
Ingredients
Instructions
- Prepare the Gelatin Mixture: Pour the skim milk into a small bowl. Sprinkle the gelatin over the milk and stir until fully combined. Set aside to bloom for a few minutes.
- Heat the Cream and Sugar: In a saucepan, stir the heavy cream and sugar together. Set over medium heat and bring it to a boil, stirring occasionally. Watch carefully to avoid boiling over.
- Combine Gelatin with Cream: Once the cream mixture boils, immediately stir in the bloomed gelatin mixture. Stir until the gelatin is completely dissolved, cooking for another minute.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Set in Ramekins: Pour the cream mixture into 6 individual ramekins. Allow it to cool at room temperature for about 20 minutes until it’s no longer warm.
- Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Notes
- Use Full-Fat Cream: Always choose full-fat heavy cream for a rich, creamy texture. Low-fat cream makes it thinner.
- Bloom Gelatin Properly: Let the gelatin sit in the milk for a few minutes before adding it to the hot cream to avoid lumps.
- Cool Before Refrigerating: Let the panna cotta cool to room temperature before putting it in the fridge to set properly.
- Don’t Overheat the Cream: Heat the cream until it just boils, but don’t let it simmer or boil over to keep the texture smooth.
- Chill Overnight: Let the panna cotta set in the fridge overnight for the best texture and firmness.
Gordon Ramsay Panna Cotta Recipe