Microwave for 1 minute on high heat or simmer on the stove top for 2-3 mins) Chill and pour over the panna cotta before serving. Instructions for Step by Step Vanilla Panna Cotta Recipe. 1. Pour the cream and milk into a pan. 2. Scrape the seeds out of the vanilla pod and add to the above cream mixture. Make the passion fruit syrup while the panna cottas are setting in the refrigerator to give it time to cool. In a small pot, combine 1/2 cup passion fruit puree, 2 tablespoons of water, and 1/4 cup granulated sugar. Cook it over medium heat, stirring frequently, until it is bubbling and has reduced by about half. There are plenty of ways to garnish panna cotta, but probably none as pretty as sliced strawberries and a dollop of ruby rhubarb compote, which, in addition to color, provides a nice, tart contrast to the creamy pudding. PANNA COTTA FOR A CROWD Makes 12 servings. Ingredients For the panna cotta: 6 cups heavy cream 1 cup sugar 1/2 vanilla bean Instructions. Pour water in a a small bowl and sprinkle over gelatine. Stir to combine. Set aside to bloom. In a medium saucepan place cream, milk, Nutella, sugar, vanilla and salt. Place over medium heat. Stir to combine and melt sugar and Nutella. Taste for sweetness and adjust sugar accordingly. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. 2. Combine the milk, sugar, and vanilla extract or vanilla bean with seeds in a medium saucepan over medium-low to medium heat, depending on the strength of your burner, stirring frequently. 3. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved. 4. CSAY2F. Place the clean strawberries in a blender or food processor and blend until smooth. You can strain the strawberry puree through a fine mesh strainer to remove any seeds, (this optional). In a separate small bowl, combine the remaining 2 tsp of agar agar and 2 Tbsp warm water and stir to dissolve the agar agar. In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 3/4 cup of 1 — In a heavy saucepan, pour in the milk. 2 — Sprinkle the gelatin over the top of the milk. 3 — Let stand for 3 to 5 minutes to soften the gelatin; whisk. 4 — Whisk over medium heat just until the gelatin dissolves, but the milk does not boil for about 5 minutes. Add the cream, pumpkin, honey, sugar, pumpkin pie seasoning, and salt. Next, in another mixing bowl, use a fork or a whisk to mix together the monk fruit sweetener, unsweetened cocoa powder, salt and ground coffee. Place the heavy whipping cream in a saucepan not yet on heat. Use a fork or a whisk to stir in the dry ingredients from the last bowl along with the vanilla extract. Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.) Step 4. Heat oven to 400 degrees.

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