Panna Cotta is one of our favorite desserts because it is incredibly easy to make. You just heat cream, add gelatin, pour into molds and let it set. You end up with a luxurious, creamy and elegant dessert. This milk chocolate recipe from ICE Director of Pastry & Baking Arts Programs Nick Malgieri adds a healthy dose of milk chocolate and a dash of vanilla — always a favorite among students as well as who ever may be tasting their treats!
20 fluid ounces milk
3 teaspoons granulated gelatin
20 fluid ounces heavy cream
1/2 vanilla bean, split
1 pound chopped milk chocolate
Makes 6 servings
Pour milk into a bowl and sprinkle gelatin on the surface. Allow it to stand so the gelatin absorbs the milk and softens.
Bring the cream to a boil with the split vanilla bean. After it comes to a boil, remove it from the heat and allow to stand for 5 minutes.
Stir in the softened gelatin and milk and return to the heat until gelatin is dissolved.
Add the chopped chocolate and stir.
Strain the mixture into 8-ounce molds and refrigerate until set.
Unmold by dipping briefly in hot water. Loosen the top of the panna cotta by inserting the tip of a paring knife about 1/4 inch between the edge of the panna cotta and the mold, scraping all the way around the mold. Invert the panna cotta onto a plate, tap the mold, and lift it off.