[March 2022] This recipe post has as much to do with the wee glass jars as with the dessert. [See related blog post.] (Scroll down to see how it can be served on a plate.)
Silky smooth and not too sweet Italian Panna Cotta is surprisingly easy to make. It comes with a few “buts”. The quantity of whipping cream used can push the calorie count on a wee serving close to 400. It’s usually made in ramekins and unmolded at serving time - and if it’s for guests then fingers crossed that the process is flawless.
I was drawn to this recipe when I realized it would be a great way to use my “petit pot” jars. I had many of these from Maison Riviera Yogurt and, more recently, from the desserts ordered from PORTA - which in fact makes a panna cotta with raspberry! PORTA delivers these frozen. I experimented with these and found that (with lids on) they freeze well and are ready to eat after about 90 minutes out of the freezer.
Based on a recipe from America’s Test Kitchen the calories here are closer to 250 because of the use of buttermilk, and the recipe makes enough to fill 9 petit pots almost full - leaving enough room for the raspberry topping.
Getting Ready
thermapen or candy thermometer
9 petit pot jars with lids
vanilla bean (or extract if that’s all you have)
1 pkg unflavored gelatin
buttermilk and whipping cream
fine sieve
2 tsp (1 pkg?) unflavored gelatin
1/2 cup (3.5 oz) sugar
Pinch table salt
I use Knox gelatin. Each package says it contained 1 TB of gelatin - and that should be 3 teaspoons, but I find I need to use pretty much the whole pack to get just 2 tsp - so go ahead and use the whole wee package.
In a small saucepan whisk together the gelatin, sugar and salt.
2 cups whipping cream
1 vanilla bean (or 2 tsp extract)
2 cups buttermilk
Whisk in the whipping cream and let the mixture sit for 5 minutes. Meanwhile, split the vanilla bean and scrape out the seeds. A gentle touch ensures you don’t pick up too much of the seed lining, but if you do - no worries - since you’ll be passing the mixture through a fine strainer at the end.
Add the seeds and the bean to the mixture. The seeds can clump together so maybe use a wee whisk to mix them with a bit of whipping cream first. Stirring once in a while, cook it over medium heat until it registers 150-160 degrees - about 5 minutes.
Remove from heat and cool to 105-110 degrees - about 15 minutes. I transfer this to a large 8-cup container, straining the mixture through a fine sieve which will trap unappealing bits of the vanilla pod. NB this will cool down more quickly if you transfer it to the 8-cup container right away.
Once cooled as mentioned above, whisk in the buttermilk.
Fill the 9 petit pots to just above the narrowing of the jar - leaving room for the raspberry (recipe below). Refrigerate (with or without lids) for a few hours until mostly set. Add raspberry topping. With lids on, this is good for several days in the fridge. As mentioned above, these freeze well. Remove from freezer about 90 minutes before serving.
Alternatively, you can pour these into ramekins to set and tip the panna cotta out onto a serving plate for presentation and garnishing.
Raspberry Topping. (This comes from my recipe for Rice Pudding and Raspberry Parfait.) It makes a lumpy, thick, compote-like mixture that works well as a topping. I do not push this through a strainer to remove seeds - I like when the mixture seems to be just minutes away from eating a fresh berry - not cooked down to smithereens. This will make a bit more than you need. Refrigerate the rest to use as you wish - with ice cream or toast?
1 pkg frozen raspberries (may be 400-450 g or 16 oz)
1/2 cup white sugar
2 TB corn starch
2 TB water
vanilla (optional)
2023 Update: Shrinkflation has hit frozen fruit. The brand I buy is now only 300 g. That’s a 25% reduction so use a bit less sugar, cornstarch and water.
Put the berries and the sugar into a saucepan over medium heat. The berries will release some liquid while they thaw/cook. Add vanilla if you wish.
Meanwhile, stir together the cornstarch and water = equal parts. Stir this into the fruit mixture and turn up the heat a bit, stirring with a whisk constantly, while the mixture thickens. Remove from heat. Cool/chill before topping the set panna cotta.
Notes and Tips...
Lids - if your petit pot collection comes from PORTA orders you will have lids. I have ordered lids from Riviera and sometimes have seen them on sale in the grocer’s yogurt section.
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