Indulge In Creamy Perfection With This Panna Cotta Recipe From Tin Eats

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Classic Vanilla Panna Cotta

Point: This traditional Italian dessert is creamy, smooth, and infused with the perfect amount of vanilla flavor.
Step 1: In a saucepan, heat 1 cup of heavy cream and 1 cup of whole milk over medium heat until it begins to simmer.
Step 2: Stir in 1/2 cup of sugar and 1 teaspoon of vanilla extract until the sugar is dissolved.
Step 3: In a separate bowl, sprinkle 2 1/4 teaspoons of gelatin over 3 tablespoons of cold water and let it sit for 5 minutes.
Step 4: Once the gelatin has bloomed, whisk it into the hot cream mixture until fully dissolved.
Step 5: Pour the panna cotta mixture into ramekins and refrigerate for at least 4 hours, or until set.
Step 6: Serve with fresh berries or a drizzle of honey for a deliciously simple dessert.

Coconut Mango Panna Cotta

Point: This tropical twist on a classic panna cotta is a refreshing and vibrant treat perfect for summer.
Step 1: In a blender, puree 1 cup of diced mango with 1/2 cup of coconut milk until smooth.
Step 2: In a saucepan, heat 1 cup of coconut milk and 1 cup of heavy cream over medium heat until it begins to simmer.
Step 3: Stir in 1/2 cup of sugar and the mango puree until well combined.
Step 4: In a separate bowl, bloom 2 1/4 teaspoons of gelatin in 3 tablespoons of cold water.
Step 5: Whisk the gelatin into the hot cream mixture until fully dissolved.
Step 6: Pour the panna cotta mixture into molds and refrigerate for at least 4 hours, or until set.
Step 7: Top with fresh mango slices and toasted coconut for an extra burst of flavor.

Earl Grey Tea Panna Cotta

Panna cotta with agar agar - George Eats
Panna cotta with agar agar – George Eats

Point: This elegant and aromatic panna cotta is infused with the delicate flavor of Earl Grey tea, creating a sophisticated dessert for tea lovers.
Step 1: In a saucepan, heat 1 cup of heavy cream and 1 cup of whole milk with 2 Earl Grey tea bags over medium heat until it begins to simmer.
Step 2: Remove the tea bags and stir in 1/2 cup of sugar until dissolved.
Step 3: Bloom 2 1/4 teaspoons of gelatin in 3 tablespoons of cold water in a separate bowl.
Step 4: Whisk the gelatin into the hot cream mixture until fully dissolved.
Step 5: Strain the mixture to remove any tea leaves and pour into ramekins to set in the refrigerator for at least 4 hours.
Step 6: Serve with a drizzle of honey or a sprinkle of lavender for a sophisticated finish.