Panna cotta translates to “cooked cream” and is a very simple and easy dessert to pull off. I recently made a batch for my hubby who was craving for something sweet. Usually, I like to pair my panna cotta with a raspberry colis but I wanted to try something different this time. I paired it with a blood orange granita (recipe to come) and a crumble (recipe below). I loved how the granita helped to cut some of the richness and my hubby loved the crunch from the crumble. It was a winner for the both of us.
Panna Cotta (adapted from NY Times)
- 2 cups of heavy cream
- 1 cup of whole milk
- 2 tsps of powdered gelatin
- 1 vanilla bean
- 1/2 cup sugar
- Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.
- Cut vanilla bean pod in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream and milk. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.
- Remove vanilla bean. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours.
Crumble Topping (adapted from Martha Stewart)
- 6 tbsps of butter, softened
- 1/4 cup of light brown sugar, packed
- 1/4 tsp of grated orange zest
- 1 cup of all purpose flour
- pinch of salt
- Put all ingredients in a medium sized bowl. Using your fingers, mix everything together until it forms coarse crumbs ranging in size from peas to gum balls.
- Spread out on a parchment lined baking sheet and bake for 15 minutes in a 350 oven until toasty and light golden color.
- Crumble will keep refrigerated for a month.