Adoree Chong-Uy's Panna Cotta

When you’re preparing a lot of things for a party, it’s great to have a few dishes that you won’t have to worry about.  Prepare this the night before to give it time to set.


Makes 6 to 8 ramekins  Prep Time 15 minutes plus overnight chilling
Cooking Time 10 minutes

1 cup fresh milk
1 envelope unflavored gelatin
2 cups heavy cream
1/2 cup sugar
2 strips lemon zest
1/4 teaspoon vanilla extract

1  In a bowl, sprinkle gelatin into the milk and allow the milk to absorb it. Set aside.

2  In a saucepan, combine half of the heavy cream, sugar, and lemon strips. Heat to a simmer and allow to steep for 5 minutes.

3  Add gelatin mixture to the cream mixture then put on top of heat and stir until gelatin dissolves. Strain or discard lemon strips. Add vanilla extract. Allow to cool.

4  Meanwhile, beat the remaining half of the cream until soft peaks.Fold in the cooled mixture.

5  Pour mixture into 6 to 8 pieces ramekins or similar molds and refrigerate overnight.

6  Heat molds in hot water for a few seconds, then turn over and unmold on a plate.

Photography by David Hanson | Food Styling & Preparation by Sharlene Tan | Prop Styling by Angelo Comsti

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