Ingredients
Scale
- 1 ½ teaspoons unflavored powdered gelatin: The essential setting agent that gives the panna cotta its signature wobble.
- 2 tablespoons cold water: Used to bloom the gelatin, ensuring it dissolves smoothly into the cream.
- 2 cups heavy cream: The rich, high-fat base that creates the luxuriously smooth and creamy texture.
- 1 cup whole milk: This thins the heavy cream just enough to prevent the dessert from being overly dense, creating a perfect balance.
- ½ cup granulated sugar: Provides the perfect amount of sweetness to complement the cream and vanilla without being cloying.
- 1 whole vanilla bean: The star of the show, infusing the cream with an intense, aromatic, and authentic vanilla flavor, complete with beautiful black specks.
- A pinch of fine sea salt: A crucial flavor enhancer that brightens the sweetness and adds depth to the cream.
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin evenly over the 2 tablespoons of cold water. Do not stir. Let it sit for 5-10 minutes. The gelatin will absorb the water and become thick and rubbery. This process, known as “blooming,” is crucial for a smooth, lump-free panna cotta.
- Prepare the Vanilla Bean: While the gelatin is blooming, place the vanilla bean on a cutting board. Using the tip of a sharp paring knife, carefully split the bean in half lengthwise. Use the back (dull side) of the knife to scrape down the length of each half, collecting all the tiny black seeds (vanilla caviar).
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and the pinch of salt. Add the scraped vanilla seeds and the scraped vanilla bean pod itself into the pan. The pod still contains immense flavor that will be extracted during heating.
- Heat the Mixture: Place the saucepan over medium-low heat. Heat the mixture gently, stirring occasionally with a whisk to dissolve the sugar. Bring the cream just to a simmer—you will see small bubbles forming around the edges of the pan. Do not let it come to a rolling boil, as this can cause the cream to scorch or separate.
- Dissolve the Bloomed Gelatin: Once the cream is simmering, remove it from the heat. Remove the vanilla bean pod with tongs (you can rinse, dry, and save it to place in a sugar jar to make vanilla sugar). Add the bloomed gelatin to the hot cream mixture. Whisk continuously for about 1-2 minutes until the gelatin has completely dissolved and the mixture is perfectly smooth.
- Prepare the Molds: Lightly oil four to six 6-ounce ramekins or custard cups with a neutral oil (like canola or grapeseed). Use a paper towel to wipe out the excess, leaving only a very thin, almost invisible film. This step is essential if you plan to unmold the panna cotta for serving. If you plan to serve it directly in the ramekins, you can skip this step.
- Strain and Pour: Pour the warm panna cotta mixture through a fine-mesh sieve into a large measuring cup or a pitcher with a spout. This step is a professional touch that guarantees an ultra-silky texture by catching any potential bits of undissolved gelatin or chalazae from the milk. Carefully divide the mixture evenly among your prepared ramekins.
- Chill and Set: Let the ramekins cool on the counter for about 20-30 minutes before covering them. Loosely cover each ramekin with plastic wrap, being careful not to let the plastic touch the surface of the cream. Transfer them to the refrigerator and chill for at least 4-6 hours, or preferably overnight, until they are fully set and firm.
Nutrition
- Serving Size: one normal portion
- Calories: 380