To close our two weeks of Rainbow Food (and what colorful, food coloring filled weeks they have been), I bring you yet another simple but delicious dessert recipe that, with a few minor tweaks, can become a rainbow wonder: Panna Cotta!
(No joke, the family’s favorite of the 2-week rainbow journey. 10/10 would recommend.)
Bring on the Italian deliciousness!
Rainbow Panna Cotta
An easy rainbow dessert that's every bit as tasty as it looks!
- 400 ml heavy cream
- 4 sheets unflavored gelatin
- 100 grams sugar
- vanilla extract
- food coloring
- silicone cupcake mold
Soak the gelatin leaves in cold water until softened.
In a saucepan, heat up the heavy cream, sugar, and soft gelatin until both the sugar and the gelatin have dissolved. Then add the vanilla extract to taste.
Divide the cream among six bowls and add food coloring to each of them.
Starting with either red or purple, add a tablespoon or so of cream to a cupcake mold. Place it in the fridge until it solidifies.
Once the layer solidifies, get the mold out of the fridge and add the next color.
Keep repeating until all the colors have been added or the mold is full.
Once the top layer is solid, unmold the panna cottas and serve them, as is or with syrup.
For faster results, place the molds in the freezer instead of the fridge. Take them out a few minutes before serving until they defrost slightly.
Wasn’t this lovely Panna Cotta super simple to make? Well, the fridge version takes a little while, but if you go with the freezer method, you’ll be done in less than an hour.
The rainbow is perfectly layered, the colors show up beautifully and look utterly delightful.
As for the taste? Traditionally Panna Cotta: not too sweet, delicately vanillaish, deliciously creamy.