Easy Creamy Vanilla Panna Cotta (Gluten Free)
Panna Cotta is a perfect gluten-free dessert, but you can serve it to all your guests and they might just feel like they are in Italy!
Equipment
- 1 medium saucepan
Ingredients
- ¼ cup cup brown sugar
- ½ cup granulated sugar
- 1¼ cups milk
- ¾ cup heavy cream
- pinch of salt
- 1 teaspoon vanilla or vanilla paste gf
- 1½ teaspoons unflavored gelatin
- 2 tbsp water
- Fresh raspberries, strawberries, pomegranate arils, and dark chocolate (gluten free) shavings to decorate
Instructions
- In a saucepan, over medium heat combine the sugars, milk, cream, and the pinch of salt.
- Heat, stirring often until just beginning to boil. Add the vanilla paste or vanilla. Set burner to low heat.
- Sprinkle the gelatin over the water in a ramekin or measure. Stir to dissolve the gelatin completely.
- Stir the gelatin mixture into the milk mixture over medium low heat. Strain into a small bowl. Cool for 30 minutes.
- Pour into ramekins or glassware ** and cool completely on the counter.
- Refrigerate for 5-6 hours or overnight. Remove from the refrigerator just prior to serving. Decorate with berries and chocolate and serve.** You can also pour the warm mixture into metal or plastic molds. Refrigerate for the requires time. Then set in a dish of cold water for 10-15 seconds before inverting each unto a serving plate or granite slab, which is quite pretty.
