Apparently somehow in life I had never had Panna Cotta. And I am not sure how that happened. Probably because I didn’t know anyone of Italian descent as a child and we didn’t eat out much as kids – and more so, it isn’t very often I get dessert when eating out anyways. It occurred to me that maybe I should try more old school recipes and enjoy the simplicity of the flavors. And no, Panna Cotta is not vegetarian. It has gelatin in it. Since I was making this for the boys, they were quite happy (and they got more protein).
Do not use low-fat milk. Just don’t. Enjoy it for what it is – a simple, rustic pudding that soothes you!
Whole Milk Panna Cotta
- 3 cups whole milk, divided
- 2 tsp gelatin (about 1 packet)
- 1/3 cup granulated sugar
- 2 Tbsp honey
- 1 vanilla bean, scraped, or 1 tsp pure vanilla extract
- Pinch fine sea salt
Lightly oil 6 ½-cup ramekins, place on a rimmed baking sheet.
Pour ½ cup of the milk into a small bowl, sprinkle gelatin on top, let soften for 5 minutes.
Meanwhile, in a tall saucepan, heat remaining milk, sugar, honey, vanilla, and salt over medium-high, to a simmer. Take off heat, whisk in gelatin mixture throughly.
Divide between ramekins, let sit on counter for 10 minutes to cool a bit, then transfer to refrigerator. Chill for at least 2 hours and up to 2 days.
Run a thin metal spatula around the bowl. Top with serving plate, gently flip over and tap gently on bottom of bowl till it releases. Serve with handmade strawberry jam if desired.