Curd Panna Cotta from “America’s Test Kitchen”

What’s better than a dessert that requires virtually no effort? The most important thing in this recipe for bright buttercream vanilla panna cotta America’s Test Kitchen It asks for extra space in the fridge and a few hours. Plus, it’s a perfect way to enjoy some fresh fruit as the weather warms and different fruits reach maturity.

Our silky smooth, buttery milk panna cotta, with a delicate texture, is an elegant dessert that requires some waiting but hardly any work. We made it even simpler by skipping the traditional step of sprinkling gelatin over cold water to bloom it before dissolving it in hot cream. Alternatively, we whisk together the gelatin, sugar, and salt and then whisked in the cold heavy cream. The gelatin granules are dispersed by the sugar and salt, and they had a large area to absorb the water from the cream, preparing the gelatin for heating. Raising the temperature of the mixture to 150 degrees ensures that the gelatin is completely dissolved and the floral notes of the vanilla beans are well infused into the cream. To prevent curdling, let the mixture cool to 110 degrees before adding the curd. Finally, we split the panna cotta and refrigerated it until it was time to serve. Its tangy richness is the perfect flake for a drizzle of honey and some ripe summer berries.

serve: 8


1/2 cup (3 1/2 ounces) sugar
2 teaspoons unflavored gelatin
pinch of table salt
2 cups heavy cream
1 vanilla bean
2 cups of milk
Fresh berries and/or blackberries


1. Whisk sugar, gelatin, and salt in a small saucepan until well blended. Beat the cream and leave it for 5 minutes. Cut the vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the seeds. Add the beans and seeds to the cream mixture. Cook over medium heat, stirring occasionally, until mixture is firm at 150 to 160 degrees, about 5 minutes. Remove from heat and allow mixture to cool to 105 to 110 degrees, about 15 minutes. Strain the cream mixture through a fine mesh strainer into a medium bowl, squeezing in the solids to extract as much of the liquid as possible. Gently whisk in the curd.

2. Place eight 5-ounce ramekins on a rimmed baking sheet. Divide the curd mixture evenly among the bowls. Flip the second rimmed baking sheet over the ramekin and carefully transfer it to the refrigerator. Refrigerate for at least 6 hours or up to 3 days (if refrigerating more than 6 hours, cover each bowl with plastic wrap).

3. Working with 1 panna cotta at a time, insert a paring knife between the panna cotta and the side of the ramekin. Gently slide the knife around the edge of the bowl to loosen the panna cotta. Cover the bowl with a serving plate and flip the panna cotta onto the plate. (You may need to gently jiggle the bowl.) Sprinkle each panna cotta with honey, then top with 3 to 5 berries and serve.

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