Panna Cotta Parfait
A chilled Italian cream custard layered with fruit compote and garnish. Assembled in glasses or bowls for individual servings.
Ingredients
Method
Pour cold milk into a small bowl and sprinkle gelatin over it; let bloom for 5 minutes.
Heat heavy cream and sugar in a small saucepan over medium heat, stirring occasionally, until sugar dissolves and steam rises (do not boil).
Remove from heat and add bloomed gelatin, whisking until fully dissolved. Stir in vanilla extract.
Pour mixture through a fine-mesh strainer into a bowl. Refrigerate, stirring every 15 minutes, until it reaches a thick but pourable custard consistency (30–45 minutes).
Spoon a layer of panna cotta into each serving glass, then top with a layer of fruit or compote. Repeat layers.
Top each parfait with chopped garnish and refrigerate until set (at least 2 hours) before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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