September 10, 2020

Quick Panna Cotta

Recipe: Quick Panna Cotta

Makes 2 large or 4 small mini panna cottas regular size empanadas or 8cocktail size | Prep Time 2 hour |


  • 2cups heavy cream
  • 1 tbsp powdered gelatin
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract or the seeds from a vanilla bean
  • small knob of butter (for the ramekins)
  • Pinch salt


  • Several 4 oz ramekins
  • 2 quart saucepan
  • whisk
  • 2 bowls


  • Butter ramekins.
  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
  • Heat gelatin mixture over low heat until it is dissolved. Remove pan from heat.
  • In a saucepan bring cream and sugar just to a boil over medium heat, stirring constantly to prevent scorching at the bottom.
  • Remove pan from heat and stir in gelatin mixture and vanilla.
  • Divide cream mixture among eight 1/2-cup ramekins and cool rapidly. Place ramekins in the freezer for 20 minutes, covered with plastic wrap.
  • Move to the refrigerator and cool until gelatin sets. Serve directly in the ramekins or unmold into small serving dishes.


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