Pink Piccadilly Pastries

Pink Piccadilly Pastries

Vanilla Bean Bunny Panna Cotta for a Spring Tea

Last year I came across a set of vintage bunny molds and
I couldn’t wait for Spring so that I could share them on the
blog! The only question was, what dessert to use with them?!
I had but one thought…Panna Cotta!
Have you tried Panna Cotta? It’s a creamy, silky custard-like
Italian dessert that’s very easy to make and can be made in
advance.  It’s a molded dessert and can be served in teacups, 
pretty glasses, or any other individual serving dishes that you
have. It’s wonderful served with fresh fruit, especially berries!
These panna cotta are so easy and only take minutes to
prepare! The hard part is waiting for them to set in the
refrigerator! But it’s a great make ahead dessert, and
so delicious! They look so impressive that your guests
will think you spent all day on them! (We won’t tell!!)
To make the bunny detail stand out, I removed a tablespoon or
so (per mold) of the mixture and mixed it with some pink food
coloring. I poured this mixture into the bunny part of the mold
and let it set before adding the rest of the mixture.
I used vanilla bean paste instead of extract because of it’s
wonderful flavor and because I love to see the pretty specks
in the panna cotta.
VANILLA BEAN PANNA COTTA
adapted from here
 
Ingredients:
 
Cooking Spray
1 1/2 cups whole milk
3 teaspoons powdered gelatin
1/3 cup sugar
1 1/2 cups heavy cream
2 teaspoons vanilla bean paste (or extract)
pinch salt
 
Instructions:
 
Lightly grease 6 4-ounce ramekins. Wipe most
of this out leaving just a light coating. Place them on a 
baking sheet. Pour the milk into a saucepan and sprinkle 
the powdered gelatin evenly over top. Let soften for 5 minutes 
or until the surface of the milk is wrinkled and the gelatin grains
 look wet and slightly dissolved. Set saucepan over low heat 
and warm the milk gently, stirring often. (Do not boil) 
 
After about 2 minutes of warming, rub a bit of the milk
between your fingers to make sure it’s smooth and the grains 
of gelatin are dissolved. Stir the sugar into the milk and continue 
warming until it dissolves. It shouldn’t take more than 5 minutes
total to dissolve both the gelatin and sugar. Remove the saucepan 
from the heat and whisk in the cream, vanilla and salt.
Pour mixture through a mesh strainer into ramekins, teacups or 
molds and place in the refrigerator (loosely covered with foil) 
to chill. If serving straight from the cups, without unmolding, 
chill for 1 to 2 hours. If unmolding the panna cotta, chill for at 
least 4 hours or overnight. To unmold, pour some warm to hot 
water partway into a large bowl. **To prepare the dessert plates, 
wipe them with a damp paper towel first because that will allow 
you to reposition the panna cotta more easily if it doesn’t fall in
 the right spot. (Mine never did!)
 
Run a thin knife carefully around the sides of the ramekin. Don’t
slide the knife all the way into the cup; just release the top edge of 
the pudding from the edge of the cup. Dip the ramekin in the warm 
water up to its rim and hold it there for about 3 seconds. Wipe the 
bottom of the ramekin with a cloth then invert the ramekin over the 
plate and shake gently. It should fall out on the plate easily. (If it 
doesn’t, return to the warm water bath in increments of 2 seconds.) 
Reposition on the plate if necessary. Serve immediately, or refrigerate, 
lightly covered, for up to 5 days. Serve with fresh fruit and/or fruit 
sauce if desired. Makes 6 4-oz puddings.
Another delicious and easy teatime recipe from me to you!
enjoy!!

 

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VANILLA BEAN PANNA COTTA

Ingredients

  • Cooking Spray
  • 1 1/2 cups whole milk
  • 3 teaspoons powdered gelatin
  • 1/3 cup sugar
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla bean paste or extract
  • pinch salt

Recipe Notes

Instructions: Lightly grease 6 4-ounce ramekins. Wipe most of this out leaving just a light coating. Place them on a baking sheet. Pour the milk into a saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved. Set saucepan over low heat and warm the milk gently, stirring often. (Do not boil) After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it's smooth and the grains of gelatin are dissolved. Stir the sugar into the milk and continue warming until it dissolves. It shouldn't take more than 5 minutes total to dissolve both the gelatin and sugar. Remove the saucepan from the heat and whisk in the cream, vanilla and salt. Pour mixture through a mesh strainer into ramekins, teacups or molds and place in the refrigerator (loosely covered with foil) to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If unmolding the panna cotta, chill for at least 4 hours or overnight. To unmold, pour some warm to hot water partway into a large bowl. **To prepare the dessert plates, wipe them with a damp paper towel first because that will allow you to reposition the panna cotta more easily if it doesn't fall in the right spot. (Mine never did!) Run a thin knife carefully around the sides of the ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim and hold it there for about 3 seconds. Wipe the bottom of the ramekin with a cloth then invert the ramekin over the plate and shake gently. It should fall out on the plate easily. (If it doesn't, return to the warm water bath in increments of 2 seconds.) Reposition on the plate if necessary. Serve immediately, or refrigerate, lightly covered, for up to 5 days. Serve with fresh fruit and/or fruit sauce if desired. Makes 6 4-oz puddings.

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About Pink

Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.

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