Panna Cotta
Patricia @ ButterYum
In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.
Items used to make this recipe:
(affiliate links)
unflavored granulated gelatin https://amzn.to/3ug3HGq
pure vanilla bean paste https://amzn.to/3XK05Kd
pure vanilla bean extract https://amzn.to/3OPQ5Ln
dessert cups https://amzn.to/3B1hjZM
Panna Cotta
makes 6-8 servings
Printable Recipe
Ingredients
2 tablespoons cool water
1 tablespoon unflavored gelatin granuals
2 cups heavy cream
1 cup half and half
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)
optional garnish: fresh berries, mint leaves
Directions
In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.
In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.
Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.
Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.
Garnish with fresh berries and serve cold.
Notes
To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.
I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).
adapted from epicurious