Vanilla and cinnamon panna cotta
Vanilla and cinnamon panna cotta is a creamy Italian dessert featuring fragrant cinnamon and fresh passion fruit. This easy recipe results in a refreshing treat, perfect for any occasion.
Cook time 5 min
Prep time 390 min
Ingredients:
1 cup milk (1% fat)1 cinnamon stick
2 cups greek yogurt
1 tbsp gelatin powder
2 passion fruits
Vanilla and cinnamon panna cotta is a delightful and creamy Italian dessert with a unique twist of cinnamon and passion fruit. This easy-to-make dessert is both refreshing and light, offering a sophisticated end to any meal. Serve it at your next gathering to impress your guests with its elegant presentation and mouthwatering flavors.
Instructions:
- In a small bowl, sprinkle the gelatin powder over 1/4 cup of the milk. Let it sit for about 5-10 minutes to bloom and soften.
- In a medium-sized saucepan, combine the remaining milk and the cinnamon stick.
- Heat the mixture over medium heat, stirring occasionally, until it starts to steam but not boil.
- Remove the saucepan from the heat and let the cinnamon infuse for about 5 minutes.
- Remove the cinnamon stick from the warm milk.
- Add the bloomed gelatin mixture to the saucepan and stir until the gelatin fully dissolves.
- In a large mixing bowl, whisk the Greek yogurt until smooth.
- Gradually pour the warm milk mixture into the yogurt, whisking continuously until well combined and smooth.
- Pour the mixture evenly into serving molds or ramekins. This recipe should fill about 6-8 small ramekins, depending on their size.
- Gently tap the molds on the counter to release any air bubbles.
- Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set.
- While the panna cotta is chilling, slice the passion fruits in half and scoop out the pulp and seeds into a small bowl.
- Stir gently to combine and set aside.
- Once the panna cottas are set, run a thin knife around the edge of each mold to loosen them.
- Invert each panna cotta onto a serving plate.
- Spoon the passion fruit pulp over each panna cotta just before serving.
Vanilla and cinnamon panna cotta is a versatile and elegant dessert that pairs well with a variety of accompaniments. The creamy texture combined with the warmth of cinnamon and the tropical zest of passion fruit creates a balanced and delightful finish to any meal. With these tips and a bit of preparation, you can create a dessert that will surely impress and satisfy your guests.
Vanilla and cinnamon panna cotta FAQ:
Panna cotta should be refrigerated for at least 4 hours to ensure it sets properly. For best results, you can chill it overnight.
Yes, you can substitute Greek yogurt with regular yogurt. However, the texture may be slightly less creamy, so consider straining regular yogurt to achieve a thicker consistency.
Panna cotta is fully set when it is firm to the touch but still slightly jiggles in the middle. If it feels liquid or overly soft, it needs more chilling time.
This recipe should fill about 6-8 small ramekins, typically around 4 ounces each. Adjust the filling amount if using larger or smaller molds.
If you can't find passion fruit, you can substitute with fresh berries, mango puree, or a fruit coulis for similar flavor and freshness.
Cooking Tips:
- Tip 1: Ensure the milk mixture is warm, not boiling, when dissolving the gelatin to avoid any clumping.
- Tip 2: To evenly distribute the flavors, stir the panna cotta mixture gently but thoroughly before pouring it into molds.
- Tip 3: Use a fine sieve to strain the mixture if you prefer an extra smooth texture.
- Tip 4: Allow the panna cotta to set in the refrigerator for at least 4 hours or overnight for the best texture.
- Tip 5: To easily unmold the panna cotta, dip the molds briefly in warm water before inverting them onto a plate.
- Tip 6: Garnish with fresh passion fruit pulp right before serving for a burst of flavor and a beautiful presentation.
Nutrition Facts
4 ServingsCalories 180kcal
Protein 16g
Carbohydrates 13g
Fiber 2.48g
Sugar 10g
Fat 7g
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