Vanilla Bean Panna Cotta Recipe

Bloom the gelatin

Sprinkle the 2 tsp powdered gelatin evenly over 3 tablespoons cold water in a small heatproof bowl. Let sit undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy (blooms).

Prepare the vanilla

Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds using the back of the knife. Add both the seeds and the pod to a medium saucepan.

Heat milk, cream and sugar

To the saucepan with the vanilla pod and seeds, add 1 cup whole milk, 2 cups heavy cream, and 1 cup granulated sugar. Add a pinch of fine sea salt. Warm over medium heat, stirring often, until sugar dissolves and the mixture is steaming and just below a simmer (small bubbles form at the edge) — about 6–8 minutes. Do not let it boil.

Remove vanilla pod and dissolve gelatin

Remove the saucepan from the heat. Use tongs to remove and discard the vanilla pod. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved, about 30–45 seconds. Stir in 1 teaspoon pure vanilla extract.

Strain and cool slightly

For the smoothest panna cotta, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to catch any undissolved bits. Let cool at room temperature for 10–15 minutes, stirring occasionally to release heat but not allowing it to thicken fully.

Pour into molds

Divide the mixture evenly among 6 (6-oz) ramekins or silicone molds. Tap each mold gently on the counter to release any trapped air bubbles.

Chill until set

Cover the ramekins with plastic wrap or a lid and refrigerate for at least 4 hours, preferably 6–8 hours or overnight, until the panna cotta is set and jiggles slightly in the center when nudged.

Unmold (optional)

If you want to unmold, run a thin knife around the inside edge of each ramekin. Briefly dip the bottoms of the ramekins (about 5–10 seconds) into hot water — be careful not to let water splash into the panna cotta. Invert each ramekin onto a plate and lift to release the panna cotta. If it doesn’t come out easily, return to the fridge for another 15–30 minutes and try again.

Garnish and serve

Serve each panna cotta with a spoonful of berry coulis or a few fresh berries on top and garnish with mint leaves. Panna cotta can be served chilled directly in the ramekin as well.