Panna cotta is a creamy, elegant dessert that is very simple to make. This recipe adds the flavors of clementine and warm vanilla.
Panna cotta, and its fancy Italian name, has the air of a dish you would only order at a restaurant. In fact, it is incredibly easy to make. The only challenging part about it can be unmolding it to create a perfectly smooth dome. I prefer to make it in a pretty dish and not bother with unmolding. Because it isn't baked, you can serve it in just about any pretty glass (a martini glass, for example) or bowl (like the lotus bowls that I used here).
It does need to be made in advance, so that it has time to firm up in the fridge. The good news is that it can be made the day before, so it is one less thing to think about while prepping your dinner!
1. Heat up the heavy cream and sugar in a heavy saucepan just until sugar is dissolved (steaming a bit, but not boiling). Remove from heat. Add the zest. If you are using vanilla extract, stir it in. If you are using a vanilla bean, scrape the seeds into the hot cream and toss in the bean as well. Cover and let infuse for 30 minutes. Remove the bean, and then reheat before continuing.
2. Place the juice into a medium bowl. Sprinkle the packet of gelatin over the juice, and let sit for 5-10 minutes.
3. Pour the very warm cream mixture into the bowl with the gelatin and juice. (If the cream had cooled to let the vanilla infuse, be sure to reheat it until just steaming before adding.) Stir well until all the gelatin has dissolved.
4. If you are planning on unmolding, lightly oil four ramekins, custard cups, or whatever you choose to use. If you aren't going to unmold them, you can skip this step.
5. Divide the panna cotta mixture equally between the 4 ramekins. Refrigerate a couple hours before serving. (Or you can make them the day before. Cover with plastic wrap and refrigerate.
6. If you are unmolding, dip the ramekin briefly into very hot water and then invert onto a plate. If you aren't unmolding, just dig in.
Adapted from a basic panna cotta recipe by David Lebovitz.
It does need to be made in advance, so that it has time to firm up in the fridge. The good news is that it can be made the day before, so it is one less thing to think about while prepping your dinner!
Clementine Vanilla Panna Cotta
Makes 4 servings- 1 packet powdered gelatin (such as Knox Gelatin)
- zest and juice from 1 large or 2 small clementines (or 1 orange)
- 3/4 teaspoon clementine zest
- 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
- 1/4 cup sugar
- 2 cups heavy cream
1. Heat up the heavy cream and sugar in a heavy saucepan just until sugar is dissolved (steaming a bit, but not boiling). Remove from heat. Add the zest. If you are using vanilla extract, stir it in. If you are using a vanilla bean, scrape the seeds into the hot cream and toss in the bean as well. Cover and let infuse for 30 minutes. Remove the bean, and then reheat before continuing.
2. Place the juice into a medium bowl. Sprinkle the packet of gelatin over the juice, and let sit for 5-10 minutes.
3. Pour the very warm cream mixture into the bowl with the gelatin and juice. (If the cream had cooled to let the vanilla infuse, be sure to reheat it until just steaming before adding.) Stir well until all the gelatin has dissolved.
4. If you are planning on unmolding, lightly oil four ramekins, custard cups, or whatever you choose to use. If you aren't going to unmold them, you can skip this step.
5. Divide the panna cotta mixture equally between the 4 ramekins. Refrigerate a couple hours before serving. (Or you can make them the day before. Cover with plastic wrap and refrigerate.
6. If you are unmolding, dip the ramekin briefly into very hot water and then invert onto a plate. If you aren't unmolding, just dig in.
Adapted from a basic panna cotta recipe by David Lebovitz.
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