Secret 1: Perfect Texture
If you put warm panna cotta in the fridge, black vanilla seeds will settle on the bottom and milk and cream will be separated into layers. You will end up with a thin jelly-like layer on the bottom with vanilla seeds in it. It’s not a problem! You have probably noticed that panna cotta actually looks like this, even in restaurants. In order to avoid these “flaws” and make your panna cotta perfect with all vanilla seeds dispersed throughout the dessert and without ant separated layers, follow these steps:
- Cover the mixture and cool to room temperature. Stir occasionally, otherwise there will be a film on top.
- When the mixture has cooled to room temperature, put it in the fridge to chill completely. Stir every 3-5 min making sure that your panna cotta will have perfect texture.
- When panna cotta starts thickening and becomes more jelly-like, poor it into molds. Such texture keeps seeds from settling on the bottom and they all will be dispersed throughout the dessert. Wonderful!
Secret 2: Molds and Storing
- Glasses: pour the mixture into the glasses but not to the brim. Garnish with whipped cream and berries on top before serving.
- Silicone molds e.g cupcake molds. In order to release the panna cotta from the mold, place the bottom of each mold into a bowl of hot water, before turning it upside-down onto the plate.
- Silicone molds in the freezer. Panna cotta in silicone molds can be stored in the freezer for up to 1 month. Before serving, release panna cotta from molds and arrange on serving plates. Let it defrost at room temperature for 15-20 min.
- There also are panna cotta molds with lids on both sides. Grease them with butter before pouring the mixture in and your panna cotta will easily come out.
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