Vanilla Bean Panna Cotta Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
For the Flavored Base:
14 ounces heavy cream
8 ounces whole milk
1 Tahitian vanilla bean, split lengthwise, seeds reserved
2 1/2 ounces sugar
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
For the Gelatin:
1/4 ounce unflavored gelatin powder
2 ounces whole milk
1/2 teaspoon vanilla extract
To Serve:
6 to 8 ounces fresh fruit
Directions
In a 3-quart stainless steel saucier, combine cream, milk, and vanilla bean pod over medium heat. When it is steaming-hot, remove from heat, cover to prevent evaporation, and steep between 1 and 24 hours, depending on your schedule or preferred intensity of flavor . Meanwhile, rub vanilla seeds into sugar to break up clumps, then combine with salt.
Just before proceeding to step 3, combine gelatin powder, milk, and vanilla extract in a small bowl, mixing with a fork until smooth; set aside to bloom for about 10 minutes. Rewarm dairy until steaming-hot. Remove vanilla pod and use a flexible spatula to scrape out the flavorful goo inside to mix with the dairy. Off heat, whisk in vanilla/sugar mixture and bloomed gelatin. Transfer to a 4-cup measuring cup with a spout and cool until lukewarm, stirring from time to time to ensure the panna cotta remains homogeneous. Once cool, set aside 6 ramekins or small serving glasses and fill each with about 3 1/2 ounces of the panna cotta base. Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. Serve individual panna cottas with fresh or lightly macerated fruit, if desired.