Ingredients
Equipment
Method
- In a medium-sized saucepan, combine the cream, sugar, vanilla bean, and its seeds. Gently bring this mixture to a simmer over moderate heat. Once it reaches a simmer, remove it from the heat, cover it, and allow it to steep for 15 minutes.
- While this is happening, take a small bowl and evenly sprinkle the gelatin over the water. Let it stand for about 5 minutes until it becomes evenly moistened.
- Uncover the mixture of cream and heat it until it's just about to simmer over moderately high heat. After that, remove it from the heat, incorporate the gelatin, and stir until it completely dissolves. Retrieve the vanilla bean and set it aside for future use.
- Pour the panna cotta mixture into eight ramekins, each with a capacity of 5 ounces, and allow it to cool down to room temperature. Once cooled, cover the ramekins with plastic wrap and place them in the refrigerator. Allow the panna cotta to set – it should be firm but still slightly wobbly – which typically takes at least 5 hours.
Notes
Use fresh, high-quality cream for the best silky texture and rich flavor. Heavy cream or whipping cream works well.
Bloom the gelatin properly by sprinkling it over cold water or milk and letting it sit for a few minutes before adding it to the warm cream mixture—this ensures smooth, lump-free panna cotta.
Don’t boil the cream; heat it gently to dissolve the sugar and gelatin. Boiling can affect the texture.
Chill for at least 4 hours or overnight to allow the panna cotta to fully set and develop its creamy consistency.
To unmold easily, dip the mold briefly in warm water and loosen the edges with a knife before inverting onto a plate.