Recipe: Panna Cotta

Hey, guys! I brought something delicious for you today. I was in the mood to celebrate happiness and some serious vacation time, taking time off to relax and cook.

So what is panna cotta? It’s an italian dessert that literally means cooked cream. And yes, the recipe is nearly as simple as that! It’s incredibly sweet, but still light and fresh, and easy to make. Besides, it looks so stylish however it’s served! Doesn’t it sound perfect to wow your friends at your next get together?

You can check out the original portuguese recipe here, since most of the recipes I found didn’t use condensed milk at all: http://luisaalexandra.com/2010/11/panacotta/. But I think it brings a lot to the table, there’s no way you can replace it just with sugar. If you want a seriously creamy panna cotta, go for that condensed milk!

With that question settled, let’s get down to it!

Ingredients

  • 1 can of condensed milk
  • 120 gr. cream
  • 1 tsp vanilla extract
  • 350 ml milk
  • 4 sheets of jello
  • strawberry or wild berry jam

Instructions

Take any container and put your sheets of jello in it, along with a few inches of cold water. The jello needs to be hydrated before use for about 5 minutes.

DSCN2381

Get two small pots: pour a tiny bit of water into one and let it heat up to a boil while you get the second one. There, you can mix the condensed milk and the cream thoroughly. Then add your teaspoon of vanilla extract.

By this point, you can carefully drain your jello container. Take 4 tablespoons of the boiling water and pour them on your drained jello. With a fork, whip the jello and the water until they mix perfectly together.

You can now pour your jello into the main mixture and mix it until it combines. Do the same with the milk.

Put it on the stove and let it heat until it boils. Turn off the heat quickly and let it cool for a little while. When you see it’s starting to form a crust on top, go ahead and pour it into your cups.

Let that cool down to room temperature as well before putting it in the fridge. It should be in there for at least 2 hours (maybe a bit more!). Add the jam to the top of your dessert after it has solidified or just before serving!

What do you guys think of this treat? It’s a caloric bomb, but I can tell you everyone who tasted it loved it! Definitely worth a taste 😉

Stay awesome – and sweet,

Sofia

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