How to Make Creamy Oreo Infused Panna Cotta in Simple Steps

If you love jiggly desserts that are simple and quite delicious, the Italian panna cotta is exactly what you must try the next time the craving for something sweet hits. In case you had a taste of panna cotta or have had heard of it, why not try something a little bit different? This is calling all Cadbury Oreo lovers and bakers of all levels who love to add a little bit or a lot of Oreos in each dessert creation. Imagine a shapely milky dessert whose whitness is perfectly contrasted by the darkness of the Oreo cookie shells. If this sounded intriguing, then you must try this recipe of the Oreo Infused Panna Cotta below.

Homemade Oreo Panna Cotta Recipe

Ingredients

• 2 packs of unflavored gelatin powder (around 90 gm)
• 2 cups fresh milk
• 2 cups whipping cream
• 1 cup plain cream, liquid
• 1 cup whipped cream*
• 1/2 cup powdered sugar
• 1 1/2 cup Oreos, crushed

*if making whipped cream, follow this:

• 1 cup of heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract, optional

Instructions

1. Let’s prepare the Oreos mixture first. Seal around 12 Oreos in a ziplock pouch with a small opening at the corner for the air to escape. Use a rolling pin to finely crush the Oreos, some crumbs are okay.
2. Next, let’s prepare the gelatin. Take a medium-sized saucepan, pour milk, plain cream, sugar. and gelatin powder into it. Then use a whisk to vigorously stir the contents of the pan, until there are no lumps of gelatin. Set aside for 10 minutes for the gelatin to bloom.
3. Put the pan on the stove, over medium heat and whisk continuously to prevent the gelatin from clumping or sticking to the pan. Bring to a boil, which should take about 5-7 minutes. Once it thickens substantially, remove from heat immediately and set aside to cool.
4. If you haven’t bought a readymade whipped cream, then you should make it, fresh is always better than store bought. Make sure to use a chilled metal bowl and metal whisk. You can store them in the freezer, 15-20 minutes before using them.
5. Pour the heavy whipping cream and powdered sugar, adjusted to taste, into the bowl. Whip on medium speed with a hand mixer or stand mixer, until soft peaks form. If you’re doing it by hand, use a whisk and be prepared for a bit of hand strain.
6. Add vanilla extract, if using, and most of the Oreo bits, and whip for another 20-30 seconds until it is mixed in.
7. While the gelatin mixture is still warm but off the heat, fold in the whipped cream. The whipped cream should hold its shape without being too stiff. Carefully mix the whipped cream into the warm mixture with a spatula or a whisk.
8. Next, add the crushed Oreos to it and stir them in carefully, to evenly distribute them.
9. Pick 4-6 ramekins depending on the amount of liquid you have. Sprinkle a small amount of the remaining crushed Oreos at the bottom of the ramekins.
10. Carefully pour the panna cotta mixture into the ramekins, filling them nearly to the top. Tap the containers on the countertop to get rid of any air bubbles that might have formed.
11. Refrigerate the ramekins for at least 4-6 hours, or overnight for the panna cotta to set.
12. Once the panna cotta has set, it’s time to serve them! To release it from the molds, carefully run a knife around the edges or dip the outside of the mold briefly in warm water to loosen it onto a serving dish.

Note: If you use bowls or glasses to set the panna cotta in, simply scoop it out with a spoon. You can garnish with more crushed Oreos on top, a drizzle of chocolate syrup, or even a few slices of fresh fruits to complement the simple Oreo Infused Panna Cotta.

Pro Tip for Beginners: If you are new to making panna cotta, it’s helpful to practice patience during the setting time. Don’t rush the chilling process, as it ensures the best form. Also, feel free to experiment by adding other flavors like butterscotch, strawberry or a splash of coffee for a different kind of dessert.