Vanilla Bean Panna Cotta
A silky smooth Italian cream dessert topped with a 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 Unflavored powdered gelatin
- 1 whole Vanilla bean
- 3 tablespoons Cold water
- 1 1/2 cups Fresh raspberries
- 2 tablespoons Powdered sugar
- 1 teaspoon Lemon juice
- 1 pinch Salt
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 mixture until it just begins to simmer, then remove from heat immediately; do not let it boil.
- 5
Whisk the bloomed gelatin into the warm cream until completely dissolved, then remove the vanilla pod.
- 6
Pour the mixture into 6 ramekins and refrigerate for at least 4 hours, or until completely set.
- 7
To make the coulis, blend the raspberries, powdered sugar, and lemon juice until smooth, then strain through a fine-mesh sieve.
- 8
Run a thin knife around the edge of each ramekin to unmold the panna cotta onto plates and drizzle with the berry coulis.
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