Name: Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Heavy cream; 1/3 cup Granulated sugar; 1 whole Vanilla bean; 2.25 tsp Unflavored gelatin powder; 3 tbsp Cold water; 1 pinch Salt

Desserts

Panna Cotta

Experience the elegant simplicity of a traditional Italian dessert with this velvety smooth vanilla bean panna cotta. Perfectly set with just the right amount of wobble, it is a sophisticated yet effortless finish to any meal.

Prep

15m

Cook

10m

Serves

Calories

380kcal

Qty	Ingredient
2 cups 480 ml	Heavy cream
1/3 cup 65 g	Granulated sugar
1 whole 1 pod	Vanilla bean
2.25 tsp 7 g	Unflavored gelatin powder
3 tbsp 45 ml	Cold water
1 pinch 1 g	Salt

2 Method

Step 1. Bloom the gelatin: Pour the cold water into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes until softened.

Step 2. Infuse the cream: In a medium saucepan, combine the heavy cream, sugar, and salt. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well.

Step 3. Heat: Place the saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot and steaming, but do not let it reach a boil.

Step 4. Dissolve gelatin: Remove the cream from the heat and take out the vanilla pod. Add the bloomed gelatin to the hot cream and whisk gently until completely dissolved and no streaks remain.

Step 5. Pour and set: Lightly grease four ramekins with a neutral oil if you plan to unmold them, or simply pour the mixture into serving glasses. Strain through a fine-mesh sieve for an extra-smooth texture.

Step 6. Chill: Refrigerate for at least 4 to 6 hours, or ideally overnight, until the panna cotta is fully set with a slight jiggle.

·
Use high-quality heavy cream with at least 36% milkfat for the best mouthfeel.
·
Avoid boiling the cream mixture, as high heat can weaken the setting power of the gelatin.
·
Strain the final mixture through a fine-mesh sieve to remove any undissolved gelatin or vanilla pod bits.
·
If you have trouble unmolding, dip the bottom of the ramekin in warm water for 5 seconds to loosen the edges.

? FAQ

Can I make panna cotta ahead of time?

Yes, it is actually better when made a day in advance as it gives the gelatin plenty of time to set completely.

How do I make a vegan version?

Substitute the heavy cream with full-fat coconut milk and use agar-agar powder instead of gelatin, following the specific activation instructions for agar.

Why is my panna cotta too firm?

This usually happens if too much gelatin was used. Ensure you measure the gelatin precisely for that signature 'wobble'.

Can I use vanilla extract instead of a bean?

Yes, substitute 1 to 2 teaspoons of high-quality vanilla bean paste or pure vanilla extract.