vanilla bean or vanilla extractuse one vanilla bean, or substitute with 2 tsp vanilla extract1
heavy cream1½ cups
fresh berries (for topping)can substitute roasted strawberries or rhubarb~1.5-2 cupsest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Pour the cold water into a small bowl and evenly sprinkle the gelatin over the top. Set aside to bloom and hydrate.
2
In a medium pot, combine the sugar and milk. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and pod to the milk (if using extract, add it later).
3
Place the pot over medium-low heat and stir constantly until the mixture reaches about 140°F, hot to the touch.
4
Once the mixture reaches temperature, remove from heat and whisk in the fully bloomed gelatin until completely dissolved.
5
Whisk in the heavy cream until well combined.
6
Strain the mixture to remove the fibrous vanilla pod bits, leaving a smooth, silky texture.
7
Divide the strained mixture evenly among your chosen containers, such as small glasses or six-ounce ramekins.
8
Carefully transfer the containers to the refrigerator and chill for 6 hours to overnight until fully set, covering if desired to prevent absorbing fridge odors.
9
Once set, the panna cotta should have a soft, gentle jiggle. Serve plain or topped with fresh berries, or roasted strawberries or rhubarb.
PrimedTableBETA
