Creamiest Panna Cotta

You know a panna cotta is right when it shivers on the plate. Not bouncy, not rubbery. Just a soft, barely-set cream that dissolves the moment it touches your tongue.

Course Dessert

Cuisine Best, Italian

Keyword how to make panna cotta, panna cotta ingredients, panna cotta no gelatin, panna cotta recipe, panna cotta recipe without gelatin, panna cotta without gelatin, pannacotta

Level Beginner

Main Ingredient Dairy, Egg

Diet Gluten-Free, Vegetarian

Prep Time 10

Cook Time 1

Setting Time 2

Total Time 3 10

Servings servings

Calories 366kcal

Equipment

Ingredients

For caramel

3 tablespoons water
115 grams evaporated cane sugar (about ½ cup)
2 tablespoons water

For Panna Cotta

1 ⅔ cup heavy cream (I used 42% butterfat)
75 grams granulated sugar (about ⅓ cup)
1 teaspoon vanilla extract
⅔ cups egg whites (about 3-4 eggs)

Grams + US Cups - US Standard

Instructions

Preheat the oven to 280 degrees F (140 C).
Prepare a tray with 6 six ounce ramekins.
Add 3 tablespoons water to a saucepan with a lid and then add the 115 grams evaporated cane sugar into the middle of the pot. Cover with a lid and bring the mixture to a boil. Continue to boil with the lid on until the sugar dissolves completely.
3 tablespoons water, 115 grams evaporated cane sugar
Once the sugar has melted remove the lid and and start measuring the temperature. You can stir it at this point if you need to.
When the caramel reaches a medium brown color (350 degrees F), remove the saucepan from the heat and quickly and carefully pour 2 tablespoons water into it, whisking to combine. Be very careful as the hot caramel will sputter.
2 tablespoons water
Divide the caramel between the ramekins.
Boil some water
To prepare the custard, put the 1 ⅔ cup heavy cream, 75 grams granulated sugar , and 1 teaspoon vanilla extract in a pot and heat, stirring until the sugar has fully dissolved (don't let the mixture boil). Remove the pot from the heat and let it cool to lukewarm. You can use an ice bath to speed this up.
1 ⅔ cup heavy cream, 75 grams granulated sugar , 1 teaspoon vanilla extract
While you're waiting for the cream to cool, measure out the ⅔ cups egg whites into a tall liquid measuring cup. If you don't have one, you can use any tall container your hand blender will fit in.
⅔ cups egg whites
Once the cream has cooled, pour the cream mixture into the egg whites. Stick the hand blender in the mixture and swish it around a bit without turning it on to remove any air trapped near the blades. With the blender fully submerged, pulse until the mixture is homogeneous. The idea is to mix evenly without incorporating any air.
Divide the Panna Cotta custard between the ramekins and pour boiling water into the tray halfway up the sides of the ramekins.
Carefully put the tray into the oven and bake for 30 to 40 minutes or until the custard has reached 163 degrees F (73 C).
Let the ramekins cool, cover and refrigerate until set.
Run a hot paring knife or needle around the edge of the ramekin to separate and then unmold the Panna Cotta onto a plate. Garnish with strawberries, or other berries.

Nutrition