Equipment
Ingredients
Panna Cotta Base
- 150 ml whole milk, cold
- 7 g unflavored gelatin powder
- 400 ml heavy cream
- 200 g dulce de leche
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 530 kcal
- Protein
- 9 g
- Carbohydrates
- 33 g
- Fat
- 41 g
- Fiber
- 0 g
- Sugar
- 30 g
- Sodium
- 111 mg
- Saturated Fat
- 26 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 131 mg
- Potassium
- 322 mg
- Calcium
- 235 mg
- Iron
- 0.2 mg
- Magnesium
- 22 mg
- Phosphorus
- 187 mg
- Zinc
- 0.8 mg
- Vitamin A
- 465 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.47 mg
- Niacin
- 0.2 mg
- Folate
- 12 mcg
- Water
- 106 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Pour the cold milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 5 to 10 minutes to bloom and hydrate.
In a medium saucepan, combine the heavy cream, 160 grams of the dulce de leche, and vanilla extract. Heat over medium heat, whisking gently, until the mixture reaches a gentle simmer at around 80 degrees Celsius (175 degrees Fahrenheit). Do not let it boil.
Remove the saucepan from the heat. Scrape the bloomed gelatin and milk mixture into the hot cream. Whisk thoroughly until the gelatin is completely dissolved and the mixture is entirely smooth.
Pour the mixture through a fine-mesh strainer into a liquid measuring cup to catch any undissolved pieces. Divide the strained liquid evenly among 4 ramekins or serving glasses.
Let the ramekins cool to room temperature, then cover each with plastic wrap. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
To serve, dip the bottoms of the ramekins in warm water for 5 seconds. Run a thin knife around the edges and invert onto plates. Warm the remaining dulce de leche and drizzle over the top.
Chef's Notes
- For a flawlessly smooth texture, always strain the panna cotta mixture before pouring it into your molds to catch any stubborn undissolved gelatin granules.
- Unmolding can be tricky. Dipping the ramekin in warm water just long enough to melt the outermost layer of gelatin ensures a clean release.
- Using a high-quality, thick dulce de leche rather than a thin caramel syrup is crucial, as its milk solids emulsify beautifully with the heavy cream.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent skin formation.
Troubleshooting
Panna cotta separates into two distinct layers
Cause: Mixture was not fully emulsified or was poured into molds while too hot
Fix: Cannot be fixed once set
Prevention: Cool the mixture over an ice bath while whisking until slightly thickened before pouring into molds
Gelatin forms rubbery lumps
Cause: Gelatin was not bloomed evenly or mixture was not hot enough to dissolve it
Fix: Return to low heat and whisk gently until dissolved, then strain again
Prevention: Sprinkle gelatin evenly over cold liquid and ensure cream mixture is hot enough before combining
Cultural Context
Panna cotta, meaning cooked cream, is a classic dessert originating from the Piedmont region of Northern Italy. This variation introduces a Latin American staple, dulce de leche, creating a modern cross-cultural dessert that replaces traditional sugar with deeply roasted milk caramel.
