Scoopable Vanilla Panna Cotta (Restaurant Style)
Here's a take on a classic vanilla panna cotta that's scooped with a spoon to serve. This is something that's popular in restaurants at the moment & it still has that perfect wobble!
Servings: 8 People
Equipment
- Large Saucepan
- Mixing Bowls
- Rectangular Container (See Notes)
Ingredients
- 600 g Double Cream
- 350 g Whole Milk
- 120 g Caster Sugar
- 1 Vanilla Pod (Or 2 tsp Vanilla Paste)
- 5 Gelatine Sheets (See Notes)
Instructions
Panna Cotta Mix
- Fill a small bowl with cold water then add in the gelatine sheets one at a time. Leave to soak whilst you warm the cream up.
- Next, place the cream, milk & sugar into a medium saucepan. Scrape the seeds out of the vanilla pod & add both the seeds & pod to the milk & cream.
- Place the pan over a low heat & allow to warm gently, stirring occasionally. Once steaming (don’t let it boil!) remove the pan from the heat.
- Squeeze as much water as you can out of the soaked gelatine then stir it into the warm cream. Make sure to stir until the gelatine has fully dissolved.
- Pass the cream through a sieve, into a metal mixing bowl.
- Next, fill a larger, separate bowl up with ice & water then place the bowl containing the cream into the bowl of water. Stir the panna cotta mix regularly until it has cooled down & has started to thicken. This will take around 20 minutes.Allowing the panna cotta mix to cool like this holds the vanilla seeds in suspension, preventing them from sinking.
- Once the cream is ready, pour it into a rectangular tub then cover the surface with a piece of clingfilm & chill in the fridge for at least 6 hours, until fully set. Overnight is best though!The panna cotta needs to be thick enough (height wise) to scoop. I used a 2 litre tub. See the photos in the post above for a visual guide on this.
To Serve
- To serve your panna cotta, remove the clingfilm from the top then use a large serving spoon to scoop out portions, transferring them to bowls. For the cleanest scoops, dip your spoon in warm water then dry before each scoop.This recipe makes enough panna cotta for 8 portions, so try to visualise an eighth of the tub when scooping!
Notes
1. To Cook On An Aga - Use the simmering plate to warm up the cream.
2. Vanilla - Using a good quality vanilla makes all the difference when making panna cottas! I used a whole vanilla bean but 2 teaspoons of vanilla paste will work as well.
3. Gelatine - I use Dr Oetker platinum grade gelatine sheets but other brands will work as well.
4. Tub Size - As we're scooping this panna cotta, we need to set the mix in a tub that makes the panna cotta deep enough to scoop easily. Using a rectangular tub makes it easier to scoop the panna cotta as well. I used a 2 litre rectangular tub, which can be found online.
5. Setting Time - This style of panna cotta will take a bit longer to set then regular ones. You'll need to give it at least 6 hours in the fridge before scooping but I tend to give panna cottas an overnight chill. This panna cotta is best eaten within 3 days.