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Prep time
4 hours 10 minutes
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Cook time
8 minutes
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Serves
6
Author Notes
I’ve always loved panna cotta—which translates to cooked cream in Italian—for its simplicity. This quick-cooking dessert only requires a handful of ingredients to come together and steers clear of the oven. It’s a blank canvas in terms of all the different profiles it can take on, but I’m partial to keeping it classic and infusing mine with a whole vanilla bean. Instead of eggs, panna cotta relies on gelatin to firm up. Because it sets in the refrigerator, it’s also an ideal make-ahead dessert.
Typically, dairy milk and heavy cream is sweetened with sugar and thickened with gelatin. This recipe bucks tradition and swaps both the cream and cow milk for Meyenberg Goat Milk. Goat dairy can be used for anything cow dairy calls for, and here, its mild, earthy flavor gives the panna cotta a subtle tang. If you don’t have a vanilla bean, swap in 1 teaspoon of vanilla extract. Most often panna cotta is served unmolded, but due to the tender nature of this version, it’s best to keep in the ramekins to serve.
Pro tip: transfer the goat milk mixture to a glass measuring cup to pour into the ramekins with ease. —Alexis deBoschnek
Test Kitchen Notes
This recipe is shared in partnership with Meyenberg. —Food52
Ingredients
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2 teaspoons
water
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1 packet
unflavored gelatin
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2 1/2 cups
goat milk
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1/3 cup
granulated sugar
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1/4 teaspoon
kosher salt
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1
vanilla bean pod, scraped
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Fresh berries of your choosing, to serve
Directions
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Add the water to a small bowl and sprinkle the gelatin over it, being careful not to dump it all in one place. If there are some spots where the gelatin isn't being fully absorbed, stir the gelatin and water gently to combine. Let sit at room temperature until the water is absorbed, about 5 minutes.
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Add the goat milk, sugar, salt, and vanilla bean pod along with its seeds to a medium saucepan over medium heat, whisking until the sugar has dissolved and the mixture is warm to the touch, about 4 to 5 minutes.
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Add the gelatin to the goat milk mixture and bring to a simmer, stirring until the gelatin has dissolved, about 2 to 3 minutes.
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Remove the vanilla bean. Carefully pour the goat milk mixture into 6 4-ounce ramekins and let cool to room temperature.
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Cover the ramekins with plastic wrap and transfer to the refrigerator until set, at least 4 hours, up to overnight.
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Serve topped with fresh berries.
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