Vanilla Bean Panna Cotta
A traditional cream and gelatine dessert that is molded and served cold. Easy to make ahead and makes for a lovely dessert. Serve with fresh berries.
Ingredients
- 1 Tablespoon unflavored gelatine
- 1 cup whole milk
- 3 cups heavy cream, equally divided
- ½ cup granulated sugar
- tiny pinch of kosher salt prefer Diamond brand
- 2 teaspoons vanilla bean paste substitute with vanilla extract plus ½ vanilla pod seeds
- 2-3 Tablespoons Grand Marnier liqueur
- fresh raspberries, strawberries, blackberries
Instructions
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Add milk to sauce pot and sprinkle with 1 Tablespoon of unflavored gelatine. Allow the gelatine to soften, about 5 minutes. Set aside.
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In a separate bowl with a pouring spout, combine 1 ½ cups of heavy whipping cream with vanilla bean paste. Set aside.
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Stir milk and gelatine over low heat until gelatine dissolves. Add sugar, remaining half of whipping cream and continue to stir until sugar crystals have dissolved, about 5-7 additional minutes.
Note: Adjust the heat, if necessary. You don't want to boil the milk, just simmer lightly.
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Remove from heat and combine the hot mixture with the heavy cream and vanilla bean mixture. Add Grand Marnier and stir well to combine.
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Pour into ramekins, dessert cups or wine glasses. Allow enough space for fruit garnish. Allow to cool slightly at room temperature. Refrigerate at least 6 hours, best overnight.
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Garnish with fresh berries and sauce (optional) just before serving. Best if served chilled.
Recipe Notes
Quick and Easy Raspberry Sauce
In a sauce pot over low heat, combine a tablespoon of water with 3-4 Tablespoons of raspberry preserves. Pour through sieve and add 2-3 Tablespoons of Grand Marnier. Cool at room temperature and serve with Panna Cotta.