Vanilla Panna Cotta is a lot easier to make than you might think!
This delicious, silky, creamy, milky rich vanilla is a dessert lover’s dream come true.
The good thing about them is that they can be made in advance and just dressed up with a bit of seasonal fruit or custard.
Vanilla Panna Cotta
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
4
hours10
minutesCalories
250
kcalTotal time
4
hours25
minutesA smooth, creamy Italian dessert topped with fresh fruit or sauce.
Cook Mode
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Ingredients
4 cups Heavy Cream
1/2 cup Sugar
2 tsp Vanilla extract-or 1 vanilla bean, split lengthwise
4.5 tsp Gelatin-powdered
6 tbsp Water-cold
250 gram pureed Strawberries
Directions
- Heat the heavy cream and sugar in a sauce an or microwave.
- Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If you’re using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod.
- Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
- Lightly oil eight custard cups with a neutral-tasting oil.
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
- Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the Vanilla Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
- If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without un-molding.
- Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with pureed strawberry.’
Notes
- To make Vanilla Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in until dissolved.
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