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Vanilla panna cotta Recipe

Italian · Dessert · 20 min total

A silky Italian dessert made with cream, vanilla, and gelatin, set to a delicate wobble. This recipe is simple and foolproof for a perfect homemade panna cotta.

Ingredients

• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
• 2 1/4 teaspoons (1 packet) powdered gelatin (about 7 g)
• 3 tablespoons (45 ml) cold water

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let stand for 5-10 minutes to bloom.
2. In a medium saucepan, combine heavy cream, milk, and sugar. If using vanilla bean, scrape seeds into the cream mixture and add the pod. Heat over medium heat, stirring occasionally, until mixture is hot and sugar dissolves (do not boil).
3. Remove from heat. If using vanilla extract, stir it in now. Remove vanilla pod (rinse and save for another use).
4. Add bloomed gelatin to the hot cream mixture and stir until completely dissolved.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This ensures a silky texture.
6. Divide the mixture evenly among 4 ramekins or glasses (about 1/2 cup each).
7. Refrigerate uncovered for at least 4 hours, or until set. Cover after 2 hours to prevent skin formation.
8. To serve, dip ramekins in hot water for 5 seconds, then invert onto plates. Alternatively, serve in glasses.

Tips

• For a lighter texture, substitute half the cream with buttermilk.
• Serve with fresh berries or a fruit coulis.
• Panna cotta can be made up to 2 days ahead and kept covered in the refrigerator.

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