Prep Time | 15 minutes |
Servings | serves |
Ingredients
- 1 packet Jelly Crystals any kind
- 1 ½ cups Whole Milk
- 3 teaspoons Gelatine Powder
- ⅓ cup Sugar
- 1 ½ cups Heavy Cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
Ingredients
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Instructions
- Prepare the Jell-O according to the package instructions. Then take a muffin pan, cover with a tea towel, and secure serving glasses on an angle in the cups of the tin. Try to have each glass positioned at the same angle, if possible. Using a measuring cup, pour equal amounts of cooled Jell-O into each glass, filling each one about halfway. Place in the refrigerator for 2 to 4 hours, until completely set.
- When the Jell-O has set, pour the milk into a saucepan. Sprinkle it evenly with the powdered gelatin and allow to bloom for about 5 minutes, until the surface of the milk looks wrinkled.
- Gently heat the milk over medium-low heat to dissolve the gelatin, stirring frequently. The milk should get hot but never boil or simmer. Remove from heat at the first sign of steam. Dip a spoon into the milk to see if any granules of gelatin remain before proceeding.
- Add the sugar and stir to dissolve.
- Remove from the heat and whisk in the heavy cream, vanilla extract and salt. Allow the mixture to cool to room temperature.
- Remove the Jell-O-filled glasses from the refrigerator and stand upright. Tilt the cups so the tip of Jell-O angle is facing upward and gently pour the cooled panna cotta mixture into the cups against the opposite side of the glass, covering the Jell-O completely.
- Return to the refrigerator and chill for 1 to 2 hours before serving.
Recipe Notes
Do not overmix the Jell-O. If bubbles appear they will harden and be visible in the final presentation of the dessert. If the panna cotta cream mixture is too warm it will melt the Jell-O. Make sure it has cooled completely before proceeding with the recipe.
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