Easy Vanilla Bean Panna Cotta
A silky smooth Italian cream dessert topped with fresh berry coulis.
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Powdered unflavored gelatin
- 1 whole Vanilla bean
- 3 tablespoons Cold water
- 1 1/2 cups Fresh raspberries
- 1 teaspoon Lemon juice
- 2 tablespoons Powdered sugar(optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 to 10 minutes until softened.
- 2
In a medium saucepan, combine the heavy cream, milk, and granulated sugar over medium heat.
- 3
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture.
- 4
Heat the cream until it just begins to simmer, then remove from heat and whisk in the bloomed gelatin until completely dissolved.
- 5
Strain the mixture through a fine-mesh sieve into a pitcher to remove the vanilla pod and any lumps, then pour into individual ramekins.
- 6
Refrigerate the panna cotta for at least 4 hours, or until completely set and firm.
- 7
While the cream sets, blend the raspberries, powdered sugar, and lemon juice until smooth, then strain to create the coulis.
- 8
To serve, run a thin knife around the edge of each ramekin, invert onto a plate, and drizzle with the berry coulis.
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