Make sure the mixture is completely smooth and that there are no little crystals remaining. Adding the gelatin to a hot mixture is what activates it. Once hot, we add the softened gelatin and immediately whisk until smooth.
In the meantime, we prepare our cream mixture by heating cream, sugar, and vanilla together in a saucepan until hot and the sugar is dissolved. To use gelatin, we first sprinkle it over cold water (or another liquid) and let it sit for a few minutes to soften. One envelope usually contains 1/4 – 1/2 oz. Depending on your area, gelatin may be sold in boxes that contain 2 or more envelopes. Gelatin is made of tiny granules that have no color or flavor, and is used as a thickening agent. Just because it might be unfamiliar doesn’t mean it’s complicated – and it really isn’t. There’s no need to fear the word “gelatin”. What is gelatin and what is it doing in my panna cotta? I tried it that way a few times and it was still very much delicious. If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. Despite the heavy cream, this dessert is perfect as a light not-too-sweet dessert after a heavy meal. This is best classic panna cotta recipe I know! I’ve made it dozens of times.
The final product is rich and silky smooth. Gelatin is added to set the mixture and create a custard-like consistency. It includes very few ingredients, and is basically a simple mixture of cream, sugar, and vanilla. Panna cotta means ‘cooked cream’ in Italian.
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