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Use Up Egg Whites in Soft, Sweet Panna Cotta
Use Up Egg Whites in Soft, Sweet Panna Cotta

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We hope you got insight from reading it, now let’s go back to use up egg whites in soft, sweet panna cotta recipe. To cook use up egg whites in soft, sweet panna cotta you only need 8 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Use Up Egg Whites in Soft, Sweet Panna Cotta:
  1. Get 1 tbsp ◎Gelatin powder
  2. Prepare 3 tbsp ◎Water
  3. Use 200 ml Milk
  4. Provide 60 grams Sugar
  5. Provide 100 ml Double cream
  6. Get 12 drops Vanilla extract
  7. Use 1 Egg white
  8. You need 100 grams △Sugar
Steps to make Use Up Egg Whites in Soft, Sweet Panna Cotta:
  1. Put the ◎ ingredients in a small container. Leave to stand for about 15 minutes to soften the gelatin.
  2. Combine milk and sugar in a sauce pan and heat on medium. Stir with a plastic spatula to dissolve the sugar. Turn off the heat.
  3. Add the gelatin from Step 1 into the milk from Step 2 quickly and stir with a plastic spatula gently to melt the gelatin completely.
  4. Add cream and vanilla extract, then stir well with a plastic spatula. Transfer the mixture into a bowl.
  5. Place the bowl over a bowl filled with ice and water then stir from the bottom up with a plastic spatula.
  6. Once thickened, remove the bowl from the ice water bowl.
  7. Make the meringue. Put the egg white in another bowl and whisk. Divide the sugar into 2 portions and add a portion at a time. Whisk the egg white constantly.
  8. It's ready when you can hold up the whisk and soft white peaks form. When you hold the bowl upside down and the meringue doesn't fall, it's done.
  9. Stir Step 6 quickly and add to the meringue straight away. Stir the mixture gently from the bottom with a whisk.
  10. *If you want to remove the panna cotta from the ramekins, grease the insides of ramekins with vegetable oil (not listed), using your finger to spread out the grease evenly before filling them.
  11. Spoon the mixture from Step 9 into the ramekins.
  12. Arrange the ramekins on a tray and put the tray into the fridge for about 2 hours until set.
  13. When set, they should be ready to serve.

I have never seen egg whites used as a custard thickener anywhere else and wasn't sure if I had the technique right in attempting the recipe. Any advice on using egg whites in panna cotta? Traditionally, Piedmontese panna cotta is made with double cream, sugar, vanilla and egg whites rather than gelatin, and baked in a bain marie - a beautifully simple dessert. When you're whipping up a recipe that calls for egg yolks only, don't waste the whites. You can use egg whites for a variety of recipes, from meatballs to meringues.

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