Panna cotta - Italian dessert

Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with, coffee, vanilla, or other flavorings.

INGREDIENTS Butter for grease Whole milk - 1 1/2 cups Powdered gelatin - 3 tsp Condensed milk - 3/4 cup (sweet up to your taste) Heavy cream - 1 1/2 cups Vanilla extract - 1 tsp METHOD Lightly grease the ramekins with butter. Add 2tsp milk into the gelatin powder. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved. Set the saucepan over low heat and add rest of the milk, heavy cream, condensed milk, and vanilla extract. Warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.

Add gelatin into the milk and continue whisking until it dissolves as well. It shouldn't take more than 5 mins. Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill overnight. Fill a large bowl partway with warm to hot water.

Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds. Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving. Troubleshooting Panna Cotta. The panna cotta is still liquid! Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough.