How To Make Layered Panna Cotta

Susan and I are co-hosting a virtual dessert pot luck with a few of our uber talented friends. We’ll each be showcasing one fabulously flexible FlexiPan. I made layered Strawberry and Vanilla Panna Cotta in my Round Tray Flexipan! Who wants a bite? People that have never made panna cotta always assume that it’s fussy and difficult to make. Of course they’d think this because restaurants charge out the wazoo for this dessert when in fact the big secret is that it couldn’t be simpler. It’s almost scandalous isn’t it? With a little cream, sugar and gelatin you’re on your way to making one of the easiest and creamiest desserts on the planet.

Just 3 simple ingredients and about 10 minutes of cooking/stirring are all you need to make the most basic panna cotta. But why stick with just the basic right? Panna Cotta lends itself to just about any flavor you’d like to throw it’s way. We’ve made: Cappuccino, Chocolate Amaretto, PomegranateLimoncello, Nutella, and of course Vanilla. Can you tell that’s it’s one of my most favorite desserts?

I typically make panna cotta in ramekins/custard cups or even brioche molds. To get those to unmold you MUST spray them with cooking spray otherwise you best just grab a spoon and start eating. What I love about making them in DeMarle at Home’s Round Tray (6) Flexipan is that they practically pop out of the pan on their own. NO cooking spray required.  It’s like magic.

The versatility of Flexipan® is amazing. It’s not just for desserts  though, you can make any entrée, side dish, easily and simply.

  • Flexipan® Molds and Trays may be used in traditional ovens (gas & electric) up to 480 degrees F, microwave ovens and the freezer.
  • Flexipan® products are completely nonstick, reliable, efficient, long-lasting and easy to clean.
  • Lifetime Warranty on all Flexipan®Molds and Trays

I have several of the flexipans and just love them. Why do I love them? They clean up like a dream, they roll up for easy storage (no room for bulky pan storage, no problem) and you won’t ever have to spray them or grease them. Pretty neat eh?

Want to see more Flexipans in action? Check out these drool-worthy desserts …


Susan’s Frozen Chocolate Raspberry Mousse


Angie’s Bourbon Walnut Cornmeal Cake


Brandi’s Nutella, Coconut & Honey Semifreddo

Baci!

Disclaimer: This post is sponsored by DeMarle at Home. All opinions are my own. Always have been, always will be ; )

 

Layered Panna Cotta

What You Will Need:

  • {strawberry panna cotta} 2 cups heavy whipping cream
  • 3/4 cups sugar
  • 2 cups pureed strawberries
  • .50 ounces (2 packets) Knox gelatin
  • 6 tablespoons COLD water
  • {vanilla panna cotta} 2 cups heavy whipping cream
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • .25 ounces (1 packet) Knox gelatin
  • 3 tablespoons COLD water

What To Do:

  1. {Make Strawberry Panna Cotta First} Place cream, sugar into a sauce pan and heat over medium heat. Stirring frequently with a wooden spoon. When sugar is well combined and cream begins to form bubbles around the side of pan remove from heat.
  2. WHILE cream is cooking, into a small ramekin add cold water. Sprinkle gelatin packages on top of water. Set aside.
  3. When cream mixture is complete and while it’s still warm, add strawberry puree. Mix to combine. Add gelatin mixture. Whisk together until well combined.
  4. Fill the flexipan mold half way with strawberry panna cotta. Place in refrigerator to set up for a minimum of 2 hours OR until firm.
  5. {To Make Vanilla Panna Cotta} When strawberry panna is almost set begin making vanilla panna cotta.
  6. Place cream, sugar into a sauce pan and heat over medium heat. Stirring frequently with a wooden spoon. When sugar is well combined and cream begins to form bubbles around the side of pan remove from heat.
  7. WHILE cream is cooking, into a small ramekin add cold water. Sprinkle gelatin package on top of water. Set aside.
  8. When cream mixture is complete and while it’s still warm add vanilla extract and gelatin mixture. Whisk together until well combined.
  9. Fill the remaining half of flexipan with vanilla panna cotta. Place in refrigerator to set up for a minimum of 2 hours OR until firm.
  10. To unmold, simply pull sides away from panna cotta, invert panna cotta onto plates.
  11. Garnish with additional fresh strawberries and fresh mint if desired.
http://www.bellalimento.com/2012/06/18/how-to-make-layered-panna-cotta/

14 Comments

  1. 1

    Love this panna cotta, and especially LOVE that style pan. I need to get this one!!

  2. 2

    This is such a pretty dessert, Paula! It would be perfect for a wedding shower, or just as a fun summertime bbq treat. I’ll have to check out those pans.

  3. 3

    Gorgeous! I’ve never made panna cotta but I am seriously inspired now!

  4. 4

    These are so pretty – and the pans sound like they make this so easy!

  5. 5

    this is gorgeous!! i think i’m going to need that shape mold, too. i love it.

  6. 6

    This is so pretty! I can’t wait to try the recipe.

  7. 7

    I love that pan and what a lovely dessert!

  8. 8

    Loving these recipes! And the pan you used looks like so much fun!! :)

  9. 9

    Nice. What a great summertime treat!

  10. 10

    Stunningly beautiful, as always! :)

    xo

  11. 11

    Brilliant! I just started using flexipan, and love it a lot!

  12. 12

    I’ve never had Panna Cotta but I think that should change very very soon. This looks fabulous!

  13. 13

    Gorgeous, Paula!! I want some! :)

  14. 14

    Goodness that is lovely!

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