4 ingredients and a little gelatin, and you’ve got what contestants on MasterChef struggle with almost every episode — a beautifully light panna cotta. Don’t get me wrong, this seemingly simple dessert isn’t without its complications, but with a little bit of practice and experimentation (and isn’t that what cooking is all about anyway?), you’ll wow your family and friends with this recipe.
A Few Note About this Recipe: I’ve infused vanilla flavor by cooking the cream with a split vanilla bean. But you could certainly infuse any flavor you like — ginger, cinnamon, even earl grey or green tea.
Also, my original recipe called for 1 teaspoon of gelatin. However, as you can see from the picture below, the panna cotta with that quantity didn’t set quite right (and I let it sit over night). So I’ve updated the recipe to 2 teaspoons gelatin.
Lastly, I garnished this dessert with this Easy Raspberry Coulis, a bit of chopped almonds for crunch, and chiffonade mint (because, yum).
Vanilla Bean Panna Cotta
Servings: 6 panna cottas
Simple ingredients, simple recipe, a beautiful dessert.
12 oz heavy whipping cream
2 oz milk
3 tablespoons super fine sugar
1 whole vanilla bean, split
2 teaspoons powdered gelatin
4 teaspoons water
Place the cream, milk, sugar, and split vanilla bean in a medium pot over low heat.
Keep over heat, stirring occasionally, until the vanilla bean seeds start to fall out and are visible throughout the milk mixture (5 to 8 minutes).
Meanwhile, place 2 teaspoons gelatin powder in a small bowl.
Add the 4 teaspoons of water and whisk with a fork until dissolved.
Add dissolved gelatin to the milk mixture and whisk until the gelatin is fully incorporated (there should be no lumps or granules).
Pour the panna cotta into ramekins (I used silicon tartlet shells).
Place in the fridge until set (4 to 6 hours minimum).