Panna cotta, maybe?

Dear Chefsteps Team,

I am a husband to a wonderful wife (who's a schoolteacher) here in Orange County, CA. I would like to thank you all for the great recipes you have brought to our home. I am what you would call a home chef, but after watching your channel on YouTube my wife has said my game has definitely leveled up. I'm a big fan of your creme brulee.

I writing to you to see if you could do a video and/or recipe for your take on Panna cotta. I have tried a couple or so recipes and they don't quite make the mark. So, I thought I would reach out to all you gals and guys with your excellent skills and technique to see if you could help me with my Panna cotta.

My wife's in love with my creme brulee, but was also wondering to back it up with some Panna cotta.

You all bring to the table the positives of what a great at home chef can strive to be. And I thank you for your time.

Best regards,

David

Find more posts tagged with

Everything Else

Comments

dancurren

Some cool variations on a traditional Panna cotta would be fun - once tomato season arrives, I've been planning a Bassil Panna Cotta with a sweet Tomato Balsamic Jam.

Robert_Conn_II_123023

Hi David. Congrats on wowing your wife with your improved cooking skills. My wife is my harshest critic and I love bringing a smile to her face with my cooking. Panna cotta's are pretty easy and are not unlike a creme brulee. They are in fact easier. Instead of using eggs to set the creme you use gelatin. It's actually a dirty little secret of the Chef because they are so easy to make. The secret (if their is one) is in what you serve with it. Berries are a great match. My favorite is horchata panna cotta (Im sure you can find a recipe online). Sorry my recipes are very hard to get to at the moment.

Ellen_212162

Hi David! Thanks so much for your kind words and for being a part of the ChefSteps community! We'll certainly take this into consideration for the future and we hope some of the other forum posters may have some great ideas for you!

tshewman

Many things you can do here. Decide on flavors and ingredients (fruit, vegetable, dairy, non-dairy etc).

Traditional uses gelatin as @Robert Conn II mentioned. Once you have decided on your base, use some of the following formulas as options to help set it. Some of my favorites use fruit or vegetables that are roasted or cooked and flavored before the setting phase. Below are pics of two examples, firs ta roasted pear with citrus puree and aged balsamic (done traditional-gelatin), second an apple pie custard (apples poached in apple pie spices, juiced, sugar added etc-used eggless custard method-below) served with maple pecan gelato and chocolate crumbs/dirt. Have fun and enjoy and please share results. Traditional: Powdered gelatin .8%

Vegetarian

Agar. 8g

Xanthan .65g

Eggless (also traditional) custard

Xanthan 0.15%

LBG 0.15%

Low Acyl 0.10%

naithaddi

I use Iota carrageenan for my pana cotta. I'll get you the exact recipe.