Vanilla Bean Panna Cotta with Berries

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

Steps

1. 1 In a saucepan, heat cream, vanilla bean (pod and seeds), and sugar over medium heat until sugar dissolves, then remove from heat.
2. 2 In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
3. 3 Add bloomed gelatin to the warm cream mixture, stirring until fully dissolved.
4. 4 Stir in milk, then pour mixture into six ramekins or cups.
5. 5 Refrigerate for at least 4 hours or until set.
6. 6 Before serving, top with fresh berries.

Equipment

• Medium saucepan
• Small bowl
• Whisk
• Measuring cups and spoons
• Ramekins or cups

Variations

• Add a splash of orange zest to the cream for a citrus twist.
• Use coconut milk instead of heavy cream for a vegan option.

Substitutions

• If you don't have a vanilla bean, use 1 teaspoon of vanilla extract.
• For gelatin, use agar-agar for a vegetarian alternative.

Pairings

• Serve alongside a glass of sparkling Moscato for a refreshing finish to a meal.
• Offer with an assortment of biscotti or shortbread cookies.

Nutrition

Tips

• For a quicker set, chill panna cotta overnight.
• Experiment with different berry combinations like strawberries and blueberries.

Storage

Store panna cotta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired.

Freezing: Panna cotta does not freeze well due to texture changes. It's best enjoyed fresh.

Serving Suggestions

• Serve with a drizzle of honey or a sprinkle of powdered sugar for added sweetness.
• Pair with a light biscotti for a delightful contrast in texture.

FAQ