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Panna Cotta is so easy to make and it’s a dessert that’s great for dinner table with friends and families. I’ve used both milk and heavy cream together but feel free to change that. I’ve noticed some of my subscribers commenting that they experience milk/heavy cream separating so in that case just use milk only or heavy cream only.

▶Vanilla Panna Cotta◀
Pls note that you can replace heavy cream with milk, or milk with heavy cream vice versa. It depends on the heaviness of the panna cotta that you are aiming for.

Quantity: 4 ramekins of 100ml each.

Milk 200g
Heavy Cream 150g
Vanilla Pod 0.2
Sugar 50g
Gelatin (gold strength 200 bloom) 4.5g

① Bloom the gelatin in ice cold water.
② Scrape the vanilla seeds from the pod and add milk/sugar/vanilla seeds to the saucepan. Heat it up and infuse the vanilla.
③ Pass it through a sieve.
④ Bring the temp down to 30°C then add the heavy cream and mix well.
⑤ Pour into ramekins.
⑥ Let it set in the fridge for at least 4~5 hrs.

Storage: Must store in the fridge and serve within 2 days.

P.S. Blueberry Sauce
Blueberry Puree 60g
Sugar 12g

Simply put everything into a saucepan and bring it up to a boil. If you don't have store bough puree, then you can make it yourself by adding 10% sugar and blending the blueberries!

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix

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