This giant panna cotta is wigglier, jigglier, and a lot more fun.
Close your eyes and picture panna cotta. What do you see? A delicate, creamy dessert. Cleanly plated. Individually portioned. Garnished with a drizzle of syrup and spoonful of macerated berries. Now take that image and break free from the mold. Replace it with something king-size: more blubbery, more jiggly, more joyful.
When food editor Shilpa Uskokovic decided to develop a recipe for panna cotta, Hana Asbrink, deputy food editor, asked, “How can we take the frou-frou stereotype away from individual serving ramekins and really zone in on a very easy, crowd-pleasing recipe?” The solution: “Make it bigger than life! Have people serve themselves! Go back for more!”—a just-sweet-enough masterpiece spiked with a heavy dose of vanilla in a large-format dish to feed a crowd.
Using ramekins is a waste of time for a dessert this good. To Uskokovic, unmolding the dessert from the individual vessels is superfluous and way too much trouble—even if you do have an army’s worth of them in your kitchen. Keeping it in the large dish has another benefit too: Because the panna cotta doesn’t have to hold its own shape, the dessert’s texture is more bouncy, silky, and plush.
Plus, as Epicurious food editor Jesse Szewczyk explains, “Serving large-scale panna cotta means everyone can eat exactly how much they want; you aren’t limited to setting it in individual-size ramekins that assume everyone wants to eat the same amount. It feels less constricting, allowing people to determine their own serving size.”
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