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Vanilla Bean Panna Cotta

A fancy dessert that takes almost no effort at all. It's creamy, light, and elegant. Dress it up however you want according to the season!

Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people

Ingredients

  • 2 1/2 cups Heavy Cream
  • 3/4 cup Whole Milk
  • 1 tbsp Gelatin unflavored
  • 1/3 cup Caster Sugar
  • 1 Vanilla Bean Pod split open
  • Oil

Instructions

  1. Pour 2 tbsp of cold milk into a bowl and sprinkle the gelatin over. Stir to ensure even coating. Let sit.

  2. Oil 6 ramekins or dishes with a light coating.

  3. Place the cream, remainder of the milk, and sugar into a saucepan.

  4. Slice the vanilla bean down the middle. Scrape the seeds inside into the saucepan. Add the pod to the pan as well.

  5. Heat over medium-high heat, stirring to dissolve the sugar. Do NOT allow it to boil. Test the heat using your finger. It should be very warm to the touch, but not so warm that you can’t place your finger in the liquid.

  6. Remove the saucepan from the heat. Add in the gelatin and milk. Stir until it is fully dissolved. Let cool to room temperature, stirring often. *

  7. Set out your oiled ramekins. Pour cream mixture through a strainer and into each dish.

  8. Place the dishes in the fridge for 2 hours to 4 days. Cover using plastic wrap directly over the cream if chilling for longer than 24 hours. **

  9. Remove Panna Cotta from the fridge 10 minutes before serving.

  10. If serving in dishes: add fresh fruit and serve.

  11. If serving out of the mold: Create a warm water bath in a bowl. Run the edge of a thin knife just around the rim of the ramekins. Place the bottom of each ramekin into the water bath for 30 seconds. Place plate over the bottom of the ramekin and flip. Jiggle the ramekin slightly until the Panna Cotta is released on the plate. (If it does not release, place the ramekin back in the water bath for 30 more seconds.) Top with fresh fruit and serve!

Recipe Notes

* You can place the sauce pan in an ice bath after the gelatin is dissolved and stir for a few minutes. This will help the cream and milk remain homogenized so the fats won't split when you pop them into the fridge. Stir just until it is room temperature and slightly thickened. Then add to your dishes and chill.

** 2 hours gets you a very very soft-serve panna cotta. You'll have to serve it in its dish and it will be very runny. 4 hours is a little more firm, but still unlikely to keep a mold. Longer chilling will create a firmer set. These are the panna cottas you can serve on a plate since they retain their shape and only spread a little!