Culinary Institute of America

Panna Cotta

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Preparation info
  • Makes

    18

    servings ( 4 oz each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin sheets 7

Method

  1. Bloom the gelatin in the water, gently squeeze to remove the excess water, and melt.
  2. Combine the cream, sugar, and salt in a nonreactive saucepan and heat, stirring, over medium heat to dissolve the sugar; make sure the mixture does not simmer. Remove from the heat.
  3. Add gelatin to the cream mixture, blending well. Let the mixture cool to 100°F/38°C. S