There are many ways of making and playing around with a panna cotta. One option is making an Oreo infused panna cotta with hazelnuts and Gems toppings. It has contrasting textures and flavor notes that sit perfectly together, nicely complementing each other. Whether you’re serving to friends, family or enjoying just for yourself, this dessert is a good choice.
But the texture needs to be just right. It needs to be strong and firm enough to hold its structure and take the weight of the toppings. But it also needs to be delicate enough to jiggle and be creamy enough to melt in the mouth. How do you achieve these contrasts with your dessert? We break it down for you:
The foundation of any panna cotta is cream, milk, sugar, and a setting agent like gelatin or agar agar. To achieve the ideal texture, you must master the relationship between fat, liquid and gelatin. Fat gives the dessert its rich creaminess. The whole milk and heavy cream together offer a balance between richness and lightness, making it a marvel. And the gelatin or agar agar gives structure to the dish, helping it stand on its own. Remember, too much of this binding agent and your panna cotta will become rubbery. Too little, and it won’t hold. So make sure you follow your recipe and get this step just right. And keep in mind that the Oreos, while adding flavor and character to the dish, also introduce solids into the mix. So you need to alter the amount of gelatin you’re using too, accordingly, so it will set just right. Refer to the recipe to get the balance just right.
A classic panna cotta is usually made with 2 parts cream to 1 part milk. This ratio is important for achieving that signature silky texture. Cream alone can be too heavy and rich, and milk alone will result in a thin, watery base. But together, they create a mix that’s creamy and coats the tongue, yet is still light on the tongue. Just keep in mind: 2 cups heavy cream by 1 cup whole milk. Get that equation right and you’re set.
Don’t add dry gelatin directly into hot liquid. Instead, sprinkle gelatin over a small amount of cold water (or milk) and let it bloom for about 10 minutes. It will absorb the liquid and become sponge-like. Then gently heat the mixture until the gelatin has fully dissolved. Let it simmer but never boil it because too much heat and it loses its setting abilities entirely. Make sure you’re using 2 tsp of gelatin for every 3 cups of liquid (this includes the milk and cream. Three cups total).
To keep your panna cotta smooth, finely crush your Oreos into a sandy powder or steep them in the hot cream and strain them out. If you simply chop or crumble them in, the cookie bits can interrupt the silkiness and make the panna cotta feel grainy. But if you want a more grainy look for the panna cotta, blend the Oreos with a handheld mixer or stand mixer, and drop directly into the mix using a fine mesh sieve to ensure you remove any larger bits. Also remember to remove the Oreo filling before blending if you don’t want it to become overly sweet or affect the setting.
The main reason for grainy panna cotta is either overheating the cream or adding the gelatin too soon. Heat your cream and sugar over medium heat until the sugar is fully dissolved. Remember, it should not reach the point of boiling. Then remove from heat and add your bloomed gelatin. This keeps the proteins in the dairy from curdling and ensures the gelatin doesn’t degrade. Also, strain the mixture through a fine sieve before pouring it into moulds. This ensures the silkiest possible texture, without the Oreos imbalancing it or throwing it off.
Once poured into ramekins or glasses, the panna cotta needs time to chill for at least 4 to 6 hours, or ideally overnight if possible. But at the same time, don’t overchill. If you leave it in the fridge too long (say, uncovered, for more than 24 hours), it can begin to dry out at the edges, losing that creamy softness and becoming overly set. To prevent this from happening, cover the panna cottas with cling film to prevent a skin from forming and preserve the rich texture.
Panna cotta should be served slightly chilled, not ice-cold. If it’s too cold, it will feel overly firm on the tongue. Let it sit at room temperature for 10 minutes before serving. This allows it to soften slightly and bloom with flavor.