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Panna Cotta

A classic Vanilla Panna Cotta Recipe perfect for Summer
Course Dessert
Cuisine Italian
Keyword Simple Desserts, Simple Summer Desserts, Summer Desserts
Total Time 1 day 30 minutes
Servings 8 servings
Author Chef Ben Kelly

Ingredients

  • 1 ½ cups Whipping Cream
  • 2 cups Whole Milk
  • ½ cup Sugar
  • 1 Vanilla Bean
  • Pinch Salt
  • 2 Envelopes Gelatin
  • ½ cup Cold Water

Instructions

  • Combine the milk, cream, sugar, and salt in a medium pot.
  • Spilt the vanilla bean down the middle and add to the milk mixture.
  • Put the pot on the stove over meidum heat until the milk comes to a boil, whisking occasionally.
  • While the milk is heating pout the water into a medium-sized heatproof bowl. Sprinkle the gelatin over the water, mix, and let sit for at least 2 minutes.
  • Whisk the hot milk mixture into the gelatin then pour the mixture into ramekins, cover tightly with plastic wrap and refrigerate for at least 3 hours, overnight is better.
  • To unmold the panna cotta, dip the ramekin in hot water for 10 seconds, run a knife around the inside edge of the ramekin and invert onto a plate. Tap gently until the panna cotta releases. Serve with blueberry sauce or a fruit preserve.