*new* Panna Cotta Recipe
Vanilla bean panna cotta, served with seasonal berries and raspberry coulis.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta Ingredients
Method
Panna Cotta Directions
- 1
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.
- 2
Heat Cream Mixture
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it is hot but not boiling.
- 3
Combine Gelatin
Remove the saucepan from heat. Remove the vanilla bean pod and stir in the bloomed gelatin until completely dissolved.
- 4
Mold Panna Cotta
Pour the mixture into individual serving cups or molds. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
- 5
Prepare Raspberry Coulis
In a blender, blend fresh or frozen raspberries with a bit of sugar until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- 6
Serve
Once the panna cotta has set, unmold if using molds, and serve with seasonal berries and a drizzle of raspberry coulis.