Ingredients
- Heavy Cream – 500 ml (or approximately 2 cups)
- Whole Milk – 120 ml (½ cup)
- Granulated Sugar – 75 grams (about ⅓ cup)
- Vanilla Bean – 1 whole, or substitute with 1 tsp pure vanilla extract
- Gelatin – 6 grams (approximately 1.5 teaspoons of unflavored gelatin powder)
- Cold Water – 2 tablespoons, to bloom the gelatin
Optional Toppings:
- Fresh or macerated berries
- Salted caramel sauce
- Fresh passion fruit pulp
- Diced mango with coconut chips
- Elderflower cordial
Instructions
- Prepare the Gelatin
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes. This step ensures the gelatin will dissolve smoothly into the cream mixture later.
- Heat the Cream Mixture
- In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan (or add vanilla extract if using instead).
- Place the pan over medium heat, stirring occasionally, until the mixture just begins to steam. Avoid letting it boil, as this can affect the texture.
- Incorporate the Gelatin
- Remove the cream mixture from the heat, and add the bloomed gelatin. Stir well until the gelatin is fully dissolved, creating a smooth and cohesive mixture. This step is crucial, as any undissolved gelatin will cause an uneven texture in the final Panna Cotta.
- Strain and Pour
- Using a fine-mesh strainer, pour the mixture into a large measuring cup or pitcher to remove any undissolved particles or the vanilla pod.
- Divide the mixture evenly among 4-6 small serving cups or ramekins.
- Chill and Set
- Allow the cups to cool at room temperature for about 15 minutes, then carefully transfer them to the refrigerator.
- Refrigerate for at least 4 hours, or overnight, to allow the Panna Cotta to set completely. The final texture should be firm yet jiggly, resembling the consistency of delicate custard.
Notes
- Consistency Check: If you prefer a firmer Panna Cotta, add an extra 1/4 teaspoon of gelatin. For a softer, more melt-in-your-mouth experience, slightly reduce the gelatin.
- Make Ahead and Storage: Panna Cotta can be prepared up to 3 days in advance. If you need to store it longer, freeze it in a tightly sealed container for up to two months. Allow it to defrost in the fridge overnight, or at room temperature for about 2 hours before serving.
- Serving Ideas: Although delicious on its own, Vanilla Panna Cotta shines when paired with fruits and sauces. Macerated berries (berries tossed in sugar and allowed to soften) or fresh passion fruit pulp add vibrant, fresh flavors that complement the creamy base. For a warmer, richer option, drizzle with salted caramel or pair with elderflower cordial for a floral touch.
- Presentation Tips: For a professional touch, try garnishing with a sprig of mint, a scattering of edible flowers, or a dusting of cocoa powder.
- Prep Time: 10 minutes
- Cook Time: 10 Minutes