Description
A creamy and silky Italian dessert made with cream, milk, sugar, and vanilla bean paste, set with gelatin and served chilled. This make-ahead vanilla bean panna cotta is elegant, simple, and perfect for entertaining.
Ingredients
- 2 tablespoons water
- 2 1/4 teaspoons powdered gelatin
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1/2 cup white granulated sugar
- 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean pod)
- Pinch of salt
- Optional toppings: pomegranate seeds, fresh mint, assorted berries
Instructions
- Add water to a small bowl and sprinkle gelatin over it. Let bloom for at least 5 minutes.
- In a saucepan, combine cream, milk, sugar, vanilla bean paste, and salt. Heat over medium until sugar dissolves and mixture is just at a gentle simmer. Remove from heat.
- Whisk in bloomed gelatin until completely dissolved and smooth.
- Strain mixture through a fine mesh sieve for extra smoothness, if desired.
- Pour into small jars, ramekins, or glasses. Refrigerate at least 6 hours, or overnight, until set.
- Garnish with pomegranate seeds, mint, or fresh berries before serving.
Notes
- Use vanilla bean paste for specks and stronger flavor; substitute vanilla extract if needed.
- Blooming gelatin properly ensures panna cotta sets with a smooth texture.
- Strain mixture before chilling to prevent lumps.
- Chill overnight for best flavor and cleanest set.
- Do not freeze; texture changes once thawed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus heating mixture)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 jar (4 oz)
- Calories: 260
- Sugar: 17 g
- Sodium: 45 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
