A classic panna cotta, soft and silky, flavored with real vanilla. Its wobbly, creamy texture melts in the mouth without feeling heavy.
Ingredients
- 500 ml heavy cream
- 60 g granulated sugar
- 3 sheets unflavored gelatin
- 1 clove vanilla bean
- 1 pinch fine salt
Method
- Soften the gelatin sheets in a bowl of very cold water until they become supple and soft to the touch.
- Split the vanilla bean lengthwise, scrape the seeds with the tip of a knife, and place both seeds and pod in a saucepan with the cream.
- Add the sugar and salt, then heat gently while stirring until the cream is steaming and the sugar is completely dissolved.
- Remove the saucepan from the heat at the first simmer, then let the vanilla infuse for a few minutes so the flavor becomes rounded and pronounced.
- Squeeze the softened gelatin between your fingers to wring out excess water, add it to the hot cream, and stir until completely dissolved.
- Remove the vanilla pod, then strain the cream if you want a perfectly smooth texture.
- Pour the mixture into ramekins or small glasses, let cool slightly, then place in the refrigerator until the panna cotta is set but still slightly wobbly.
- Serve well chilled, directly in the glass or unmolded after briefly dipping the mold in hot water.
Nutrition
Per serving
- Energy
- 445.5 kcal
- Protein
- 5.02 g
- Carbohydrate
- 19.36 g
- Fat
- 38.8 g
- Fibre
- 0.12 g
- Calcium
- 7.55 mg
- Iron
- 0.04 mg
- Magnesium
- 0.58 mg
