Prep

Panna Cotta Recipe

Gluten-Free Goodies

Alleia’s Panna Cotta

Photography by Hacker Medias

 

Alleia’s Panna Cotta

 

Chattanooga offers no shortage of confections to indulge in, and for those who require or prefer gluten-free alternatives, the options are equally as enticing. Whether inherently flourless or thoughtfully adapted to be gluten-free, these creations prove that dietary restrictions don’t have to compromise quality.

 

Rebecca Barron

Chef Rebecca Barron

 

Alleia’s Panna Cotta

Alleia’s Panna Cotta

Chef Rebecca Barron
Print Recipe Pin Recipe
Course Dessert
Cuisine Italian
Servings 4 Panna Cottas

Ingredients
  

  • 4 oz. powdered sugar
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp. vanilla extract
  • Seeds from 1 vanilla bean
  • 3 sheets silver leaf gelatin or 1 Tbsp. unflavored, powdered gelatin
  • Blackberry or strawberry compote for topping (optional)
  • Reduced balsamic vinegar for topping (optional)

Instructions
 

  • Place all ingredients (except gelatin and toppings) into a pot and bring to a boil. If using silver leaf gelatin, soak in cold water until bloomed.
  • Drain after hydrated and set aside.
  • Turn the heat off of stovetop ingredients and gently whisk in gelatin.
  • Strain and portion into pan-sprayed, 4-ounce cups.
  • Chill for at least 4 hours or overnight before serving.
  • Top panna cotta with blackberry or strawberry compote and some reduced balsamic vinegar if desired.

Notes

If using powdered gelatin, mix the powdered gelatin with the powdered sugar and add at the end after bringing up to a boil.
Keyword gelatin, gluten-free, vanilla
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