Desserts & Bakery · Free
Vanilla Bean Panna Cotta
A silky, wobbly Italian cream dessert set with just a touch of gelatin and flecked with real vanilla. Elegant, make-ahead, and only a handful of ingredients.
****+
Prep 15 min · Cook 10 min
Method
Sprinkle the gelatin evenly over the cold water in a small bowl and let it sit for 5 minutes to soften; this step, called blooming, prevents lumps.
Pour the cream into a saucepan and add the sugar. If using a vanilla bean, scrape the seeds into the cream and add the pod as well.
Warm the cream over medium heat, stirring, until the sugar dissolves and the mixture is steaming and hot but not boiling, about 5 minutes.
Remove the pan from the heat and add the pinch of salt. If using a vanilla bean, remove the pod now; if using extract, stir it in.
Add the bloomed gelatin to the hot cream and whisk until it fully dissolves, about 1 minute.
Let the mixture cool for 10 minutes, stirring occasionally, so the vanilla seeds stay suspended instead of sinking.
Divide the cream among six ramekins or glasses, filling each evenly.
Cover and refrigerate for at least 4 hours, or overnight, until set with a gentle jiggle in the center.
To serve in the glasses, simply top with fresh berries and a drizzle of honey or berry sauce.
To unmold, dip each ramekin briefly in warm water, run a knife around the edge, and invert onto a plate before garnishing.
Chef's tips
- Do not let the cream boil, which can weaken the gelatin and give a grainy texture.
- For a lighter dessert, replace up to 1 cup of the cream with whole milk.
- Panna cotta should wobble like soft jelly, not stand stiff; if it is rubbery you used too much gelatin.
Cooking times vary by equipment -- cook to temperature and to taste.
