Vanilla Bean Panna Cotta
An elegant, just-set Italian cream pudding kissed with real vanilla bean and finished with a glossy fresh berry sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Sprinkle the gelatin evenly over the cold water in a small bowl and let it bloom for 5 minutes until spongy.
- 2
In a saucepan, combine the heavy cream, sugar, vanilla seeds and pod, and salt. Heat over medium, stirring, until the sugar dissolves and the cream is steaming but not boiling, about 5 minutes.
- 3
Remove from the heat, discard the vanilla pod, and whisk in the bloomed gelatin until fully dissolved with no visible granules.
- 4
Divide the mixture among six 6-ounce ramekins or glasses. Cool to room temperature, then cover and refrigerate at least 4 hours until just set with a delicate, trembling jiggle.
- 5
For the sauce, simmer half the berries with the sugar and lemon juice for 5 minutes until syrupy, then stir in the remaining fresh berries off the heat and cool.
- 6
Serve the panna cotta in their glasses topped with berry sauce, or unmold by briefly dipping each ramekin in warm water and inverting onto a plate.
Plan it in Listahan
Add Vanilla Bean Panna Cotta to your week, check it against your household's allergens, and build the shopping list automatically.