Ingredients
500ml heavy cream
250ml whole milk
100g sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
3g powdered gelatin (about 1 teaspoon)
30ml cold water
Instructions
Step 1: Bloom the Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
Step 2: Prepare the Cream Mixture
In a saucepan, combine heavy cream, whole milk, and sugar. Split the vanilla bean, scrape the seeds, and add them to the mixture along with the pod.
Heat the mixture over medium heat, stirring until the sugar dissolves and it starts to steam. Do not boil.
Step 3: Dissolve the Gelatin
Remove the cream mixture from heat and discard the vanilla pod.
Stir in the bloomed gelatin until it dissolves completely into the warm mixture.
Step 4: Set the Panna Cotta
Pour the mixture into individual molds or cups.
Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Step 5: Serve
When ready to serve, gently run a knife around the edges of the panna cotta and invert onto plates.
Garnish with fresh berries, a berry compote, or caramel sauce if desired.
Chef’s Tip: For extra flavor, infuse the cream with citrus zest or a hint of coffee before adding the gelatin.
Comments