Vanilla Panna Cotta
The wobble is the point
Silky Piedmontese panna cotta set with just enough gelatin to hold, flavored with vanilla bean and served with a quick berry sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 4 hr 25 min with chilling
- Serves
- 6 servings
Ingredients
- 3 cups heavy cream
- ½ cup whole milk
- ½ cup sugar
- 1 vanilla bean, split, or 2 teaspoons vanilla extract
- 2¼ teaspoons powdered gelatin
- 3 tablespoons cold water
- Pinch of salt
- 2 cups mixed berries plus 2 tablespoons sugar for the sauce
Instructions
- 01
Bloom the gelatin. Sprinkle the gelatin over the cold water and let it sit 5 minutes until spongy.
- 02
Warm the cream. Heat cream, milk, sugar, salt and the vanilla bean to just steaming — do not boil. Kill the heat and steep 10 minutes.
- 03
Dissolve and strain. Whisk in the bloomed gelatin until fully dissolved, then strain into a pitcher.
- 04
Chill. Pour into six ramekins and refrigerate at least 4 hours until set but still trembling.
- 05
Make the sauce and unmold. Simmer berries with sugar for 5 minutes. Dip each ramekin in hot water for 5 seconds, invert onto a plate and spoon the sauce over.
Larry’s rule: If it stands up straight like a hockey puck, you used too much gelatin. It should shiver when the plate moves.