You can make panna cotta light by mixing cream with milk. It’s still velvety sweet and refreshing, when served cold on a hot summer night.
I prefer panna cotta made by pure cream, but you can make a lighter version by mixing cream with milk. All it takes is a little more gelatin to make the dessert firm. The taste is quite similar to the real thing, though may seem less like a custard and more like a pudding. Still, it is a nice dessert when served cold on a hot summer evening.
300 ml double cream
200 ml milk
80 g sugar
1 vanilla pod
5 gelatin leaves
Soak the gelatin in water.
Scrape out the vanilla seeds and rub them into a little sugar to prevent the seeds from clumping.
Boil cream and milk with sugar, vanilla and vamilla pod for a few minutes.
Remove the vanilla pod for the cream and exces water from the gelatin.
Stir gelatin into the cream, while it’s still warm.
Pour the mixture into 4-6 ramekins and place them in the refrigerator for 8-12 hours.
Loosen the panna cotta from the ramekin by running a knife along the side and placing the bottom of the ramekin in boiling water for a few seconds. It’s easier if you use silicon cups.
Serve the panna cotta light with raspberries, strawberries, blueberries or other fresh fruits.
Alternatives to panna cotta light