Vanilla Panna Cotta

Active Time

30
minutes

Chilling Time

4 -5
​hours

Sirve

4 -6

En Español​​

Ingredients:
  • 2 ½ cups heavy cream
  • ½ cup milk
  • 1 envelope ¼ oz (7 gr) unflavored gelatin
  • ½ cup sugar
  • 2 vanilla bean, split lengthwise or 2 teaspoon vanilla extract 

   
Directions using vanilla bean:

1.  Place 2 cups of heavy cream, sugar in a medium saucepan over medium heat, cut vanilla bean in two lengthwise, scrape the seeds from the bean into the cream and add the bean pod.
2.   Cook stirring, until steam arise, lower the temperature to low and cook for two more minutes, turn off the heat and let steep for 20 minutes to get the most flavor from the vanilla bean.
3.   Place ½ cup of milk and ½ cup of heavy cream in a medium saucepan and sprinkle gelatin over it; let stand for 5 to 6 minutes.

4.   Turn heat to low and cook the gelatin mixture, stirring, until gelatin dissolves completely, but the milk dos not boil, this take about 2 to 3 minutes.  Pass the vanilla cream mixture through a fine sieve removing vanilla bean and pour into the gelatin mixture and cook for 3 more minutes, but do not boil, stirring, until well mix.

5.    Pour the panna cotta mixture into martini glasses or custard cups (ramekins) dividing equally, cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 4 hours. Serve in the ramekins, with berries.

   
Directions using vanilla extract:
 
1.    Place ½ cup of milk and ½ cup of heavy cream in a medium saucepan and sprinkle gelatin over it; let stand for 5 to 6 minutes.
 
2.    Add remaining cream and sugar to gelatin mixture and heat gently just until sugar and gelatin dissolves, but do not boil, then add vanilla extract, remove from the heat and let cool slightly.
 
3.    Pour the panna cotta mixture into martini glasses or custard cups (ramekins) dividing equally, cover with plastic wrap and refrigerate, chill until set, about 4 hours.

Cook's Notes

The panna cotta can be refrigerated for up to 1 day, cover with plastic wrap, pressing the wrap gently against the panna cotta.