One of Blake’s favorite desserts happens to be panna cotta, but for some reason I always assumed it was difficult to make. I finally got brave and asked his mom (Becky) for her recipe, and to my surprise, it wasn’t hard at all! I’ve made it a few times now, and each time Blake begs me to double the recipe. I think that means he likes it! If you’re looking for a delicious, summery dessert (that’s also gluten free!) try this! You won’t regret it.
One quick note – the actual prep time is minimal, BUT don’t forget that it has to set for 6 hours!
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin (you will find this just next to the jello at the grocery store!)
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch of salt
- 2 teaspoons vanilla bean paste (I highly suggest this vanilla bean paste – it’s a staple in my kitchen!)
- 2 cups assorted fresh berries
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, vanilla bean paste, and salt and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly.
Pour the cream mixture into 6 ramekins or dessert dishes, dividing equally. Cover and refrigerate until set, at least 6 hours and up to 2 days.
Spoon the berries on top the panna cotta and serve!
Try it, and let me know how it goes!