Vanilla Bean Panna Cotta

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/2 cup whole milk

Steps

1. 1 In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
2. 2 Heat heavy cream, sugar, and vanilla bean (pod and seeds) in a saucepan over medium heat until sugar dissolves and mixture is warm but not boiling.
3. 3 Remove from heat and discard the vanilla bean pod.
4. 4 Squeeze softened gelatin into the warm cream mixture, stirring until fully dissolved.
5. 5 Stir in the milk.
6. 6 Pour mixture into six ramekins or cups. Cover with plastic wrap and refrigerate for at least 3 hours, or until set.

Nutrition

Tips

• For an elegant touch, use a kitchen torch to caramelize sugar on top before serving.
• If you don't have a vanilla bean, use 1 teaspoon of pure vanilla extract as a substitute.

Storage

Store in an airtight container in the refrigerator for up to 5 days. To reheat, let sit at room temperature for 15 minutes.

Serving Suggestions

• Serve with a drizzle of honey and fresh berries.
• Pair with a shortbread cookie for a delightful texture contrast.

FAQ