Vanilla Bean Panna Cotta
Inspired by techniques from Serious Eats and America's Test Kitchen.
A silky, softly set cream panna cotta speckled with seeds from two vanilla pods.
Always check the labels of the products you use.
Method
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Equipment
- small bowl
- medium saucepan
- paring knife
- whisk
- fine sieve
- jug
- large bowl of iced water
- 6 x 150 ml moulds
- baking tray
- serving plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 409 kcal |
| Protein | 4.5 g |
| Carbohydrate | 17.4 g |
| of which sugars | 17.3 g |
| of which free sugars | 13.3 g |
| Fat | 36.8 g |
| of which saturates | 23.4 g |
| Fibre | 0.1 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Panna cotta
- 2½ tsp powdered beef gelatine about 7 g; check the pack says beef (bovine)
- 120 ml whole milk
- 600 ml double (heavy) cream
- 80 g caster sugar
- 2 vanilla pod, split lengthwise 2 pods give the dense speckle; extra pods to garnish (optional)
- 0.5 g fine sea salt or table salt a pinch
- 1
Steep. split the pods, scrape the seeds into the cream with the sugar and salt, add the pods and heat to steaming. Cover off the heat and steep 20 min. Steeping draws the full flavour from the pods.
- 2
Soften gelatine. meanwhile sprinkle the gelatine over the cold milk and leave 5 min. Cold liquid lets the gelatine swell evenly.
- 3
Combine. rewarm the cream until steaming, take off the heat, lift out the pods and whisk in the milk and gelatine until dissolved. Strain into the jug.
- 4
Thicken slightly. stand the jug in the iced water and stir gently 8-10 min until it feels like single cream; this keeps the seeds suspended instead of sinking. Slightly thickened cream holds the seeds in place.
- 5
Set. pour into the moulds and chill on the tray at least 6 h.
- 6
Unmould. dip each mould briefly in hot water, loosen the edge and turn out. Garnish with a rinsed vanilla pod. A quick dip loosens the edge without melting it.
Storage
Keep covered in the fridge for up to 3 days. Do not freeze.
