Italian Panna Cotta with Rock Sugar | Clean Silky Vanilla Finish

Italian panna cotta, clean and silky

Panna cotta translates to cooked cream, and that is most of the recipe. Cream, milk, sugar, vanilla, gelatin, chilled. Done well it has the texture of soft custard and a clean dairy sweetness that ends in vanilla.

We use Ship Brand Crystal Rock Sugar for this. White granulated sugar would work but adds nothing; rock sugar dissolves cleanly into warm cream and gives a rounder sweetness that lets the vanilla finish stay forward.

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Why this sugar

Made with Ship Brand Crystal Rock Sugar. Clean, mild, lets cream and vanilla finish forward. Shop the collection.

Recipe

Serves: 4 small cups. Total: 15 minutes plus 4 hours chill.

Ingredients

• 250 g heavy cream
• 150 g whole milk
• 45 g Ship Brand Crystal Rock Sugar
• 1 vanilla pod (or 1 tsp vanilla extract)
• 5 g powdered gelatin
• Berries or warm caramel sauce, to serve

Directions

1. Bloom gelatin in 30g cold water 5 min.
2. Warm cream + milk + rock sugar + split vanilla pod. Do not boil.
3. Remove pod, scrape seeds back in. Add bloomed gelatin, stir until dissolved.
4. Strain into 4 cups.
5. Cool, chill 4 hours minimum.
6. Serve with berries or warm caramel.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.