Italian Vanilla Panna Cotta Recipe Without Gelatin
This popular authentic Italian vanilla panna cotta recipe without gelatin or cornstarch is a must serve during this holiday season, the panna cotta custard and is prepared using 4 ingredients.
One of our favorite Christmas Italian custard desserts is vanilla panna cotta with strawberry sauce. We love, love, love this cornstarch free and gelatin free vanilla panna cotta custard so much that we make it at least four time during the holiday season including New Years.
Our easy to make authentic vanilla Italian panna cotta recipe without gelatin or cornstarch is made with just 4 ingredients, egg whites, heavy cream, vanilla and sugar…. No Cornstarch….No Gelatin… It is served with our delicious 2 ingredient strawberry sauce.
You won’t believe how creamy and smooth this panna cotta custard recipe is without any gelatin. Ready to make this Italian holiday dessert? Let’s do it!
Ingredients For Panna Cotta Without Gelatin?
- 425 grams heavy milk (1 3/4 cup) or whipping cream 35%
- 7.5 grams vanilla extract (1 1/2 teaspoon)
- 90 grams granulated sugar (6 tablespoons)
- 120 grams egg whites (1/2 cup) room temperature
Ingredients For The Strawberry Sauce:
- 300 grams strawberries (2 cups) washed and cut into pieces)
- 100 grams sugar (1/2 cup)
How To make The Strawberry Sauce For The Panna Cotta?
- Add the strawberries and sugar into a medium size pot and cook on medium heat for about 20 minutes stirring occasionally.
- Cool, then transfer the strawberry sauce into a small mason jar.
- Keep refrigerated until ready to use.
- Will keep fresh for unto one week refrigerated.
How To make Gelatin Free Panna Cotta?
- Preheat the oven to 290°F (145°C) and set rack to middle position.
- Place 8 ramekins on a baking tray.
- Add the cream, vanilla and sugar into a medium size pot and cook on medium heat stirring with a whisk until the sugars are dissolved. Do not let cream mixture come to a boil. Remove from heat and cool to lukewarm temperature.
- Once the cream cools down, add the eggs whites into the pot and using an immersion hand mixer fully submerged, pulse until the panna cotta custard mixture is well combined.
- Pour the panna cotta mixture into the ramekins and fill half the baking tray with hot boiling water.
- Place into the oven and bake for 35-40 minutes or until the internal temperature of the custard reaches 165.2°F ((74°C ).
- Carefully remove the baking tray from the oven and let the panna cotta custard cool before placing them into the refrigerator. Chill until set.
- To serve unmold the panna cotta and place onto a plate and serve with strawberry sauce and garnish with fresh strawberries and raspberries.
Vanilla Panna Cotta Without Gelatin
Our easy to make authentic vanilla Italian panna cotta recipe without gelatin or cornstarch is made with just 4 ingredients, egg whites, heavy cream, vanilla and sugar…. No Cornstarch….No Gelatin… It is served with our delicious 2 ingredient strawberry sauce.
Ingredients
PANNA COTTA
- 425 grams heavy milk 1 3/4 cup or whipping cream 35%
- 7.5 grams vanilla extract 1 1/2 teaspoon
- 90 grams granulated sugar 6 tablespoons
- 120 grams egg whites 1/2 cup room temperature
STRAWBERRY SAUCE:
- 300 grams strawberries 2 cups washed and cut into pieces)
- 100 grams sugar 1/2 cup
Instructions
- STRAWBERRY SAUCE
- Add the strawberries and sugar into a medium size pot and cook on medium heat for about 20 minutes stirring occasionally.
- Cool, then transfer the strawberry sauce into a small mason jar.
- Keep refrigerated until ready to use.
- Will keep fresh for unto one week refrigerated.
PANNA COTTA CUSTARD
- Preheat the oven to 290°F (145°C) and set rack to middle position.
- Place 8 ramekins on a baking tray.
- Add the cream, vanilla and sugar into a medium size pot and cook on medium heat stirring with a whisk until the sugars are dissolved. Do not let cream mixture come to a boil. Remove from heat and cool to lukewarm temperature.
- Once the cream cools down, add the eggs whites into the pot and using an immersion hand mixer fully submerged, pulse until the panna cotta custard mixture is well combined.
- Pour the panna cotta mixture into the ramekins and fill half the baking tray with hot boiling water.
- Place into the oven and bake for 35-40 minutes or until the internal temperature of the custard reaches 165.2°F ((74°C ).
- Carefully remove the baking tray from the oven and let the panna cotta custard cool before placing them into the refrigerator. Chill until set.
- To serve unmold the panna cotta and place onto a plate and serve with strawberry sauce and garnish with fresh strawberries and raspberries.