Panna Cotta

In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.

Items used to make this recipe:

(affiliate links)

• unflavored granulated gelatin https://amzn.to/3ug3HGq

• pure vanilla bean paste https://amzn.to/3XK05Kd

• pure vanilla bean extract https://amzn.to/3OPQ5Ln

• dessert cups https://amzn.to/3B1hjZM

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Panna Cotta

makes 6-8 servings

Printable Recipe

Ingredients

• 2 tablespoons cool water

• 1 tablespoon unflavored gelatin granuals

• 2 cups heavy cream

• 1 cup half and half

• 1/3 cup granulated sugar

• 1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)

• optional garnish: fresh berries, mint leaves

Directions

1. In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.

2. In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.

3. Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.

4. Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.

5. Garnish with fresh berries and serve cold.

Notes

1. To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.

2. I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).

adapted from epicurious

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Amaretti Gelato

I once had a friend who liked to say she “didn’t like crunchy with her smooth”. I must admit, I love crunchy with my smooth. I also love Amaretti so this silky smooth vanilla gelato with crunchy bits of amaretti are a symphony of texture and flavor in my mouth. I hope you agree.

Items used to make this recipe:

(affiliate links)

• Lazzaroni Amaretti Cookies https://amzn.to/3jJkoET

• mesh sieve https://amzn.to/3jN1MUA

• my favorite ice cream/gelato maker https://amzn.to/3KPyFvO

• budget ice cream/gelato maker https://amzn.to/3uM56ph

• pure vanilla bean paste https://amzn.to/3LtVPr1

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Amaretti Gelato

makes 6 servings

Printable Recipe

Ingredients

• 960g cups whole milk (4 cups)

• 120g egg yolks (about 6)

• 300g granulated sugar

• 1 teaspoon (5ml) pure vanilla bean paste

• 150g amaretti cookies, crumbled

• additional amaretti crumbles for serving

Directions

1. In a medium bowl, whisk together the egg yolks and sugar; set aside.

2. In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.

3. Quickly whisk about 1/4 of the hot milk into the egg yolk mixture, then pour the egg and milk mixture into the saucepan that contains the remaining hot milk.

4. Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.

5. Strain mixture through a fine sieve and stir in vanilla bean paste; cool completely in the refrigerator for at least 6 hours, but 24 hours is best (don’t add the crumbled amaretti cookies yet).

6. Process the chilled gelato base in ice cream maker according to manufacturer’s instructions; add crumbled amaretti a couple of minutes before churning is complete.

Notes

• Use a larger saucepan that you think you’ll need because boiling milk will easily boil over the sides of a smaller saucepan.

• For extra crunch, serve with extra crumbled amaretti.

adapted from Lazzaroni Amaretti