Piedmontese Panna Cotta
Egg-white Panna Cotta with with macerated strawberries, salted caramel, and whipped cream
Equipment
- 1 Stand Mixer
- 1 Sieve
- 6 4 oz Canning Jars Or Ramekins
- 1 Deep Baking Dish
- 1 Tongs
Ingredients
- 375 ml Heavy Cream
- 250 ml Whole Milk
- 90 g Sugar
- 1 tsp Vanilla Extract or 1 vanilla bean
- 5 lg Egg Whites about 150 g
- 1 pinch Kosher Salt
Instructions
- Preheat the oven to 280°F
- Place 6 small ramekins in a deep baking dish
- In a saucepan, combine the cream, milk, sugar, vanilla, and salt. Heat gently, stirring, until the sugar is dissolved. Do not boil.
- Remove from the heat and let the mixture cool until lukewarm.
- Place the egg whites in a bowl and stir or whisk very gently just until loosened. Do not whip or incorporate air.
- Slowly pour the cooled cream mixture into the egg whites while stirring gently.
- For the smoothest texture, strain the mixture through a fine-mesh sieve.
- Divide among the ramekins.
- Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
- Bake for ~40 minutes, or until the custards are just set around the edges but still have a gentle wobble in the center with an internal temperature around 160–163°F
- Remove the canning jars from the water bath and let cool to room temperature
- Cover and refrigerate for at least 4 hours, preferably overnight
- Serve chilled in the canning jars topped with salted caramel, macerated strawberries, and whipped cream (recipes below)