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Perfect Panna Cotta

A vanilla bean panna cotta dessert on a white plate with lemon curd and red berries.
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Made using simple ingredients, this Vanilla Bean Panna Cotta is an elegant yet easy-to-pull-off dessert. This classic Italian custard, made without eggs, uses gelatin to achieve that creamy, beautiful texture.

Ingredients

  • 1 cup (227 grams) heavy cream
  • 1 cup (227 grams) whole milk, divided 
  • 1 fresh vanilla bean
  • 1/2 cup (100 grams) granulated sugar
  • 2-1/2 teaspoons powdered gelatin (or one .25 ounce packet)
  • 4 tablespoons (65 grams) cream cheese, diced into pieces
  • ½ teaspoon (2 grams) Diamond Crystal kosher salt (for Morton’s or table salt, use about half as much by volume or the same weight)

Instructions

  1. Add cream and ¾ cup milk to a medium-sized saucepan.
  2. Split the vanilla bean using a sharp knife and scrape out the caviar. Add the pods to the pot.
  3. Heat the cream mixture until steaming. Shut off the heat and let it steep for 30 minutes.
  4. In a medium bowl, combine the sugar and the vanilla caviar and rub with your fingers until well combined.
  5. Add the remaining 1/4 cup of milk to a medium heatproof bowl and sprinkle the gelatin over the top. Stir, then let the gelatin hydrate (also known as bloom).
  6. Pull out the beans from the pot and discard.
  7. Add the vanilla-sugar, cream cheese, and salt to the pot. Heat the mixture over medium heat, stirring often, until it is steaming and just shy of boiling, about 180ºF.
  8. Slowly pour the warmed cream mixture into the bloomed gelatin while whisking. Whisk for a minute or two to ensure the gelatin fully dissolves.
  9. Blend the mixture for 1 minute using an immersion blender (or a regular blender) to ensure everything is homogenized. 
  10. Divide the cream mixture into four 1-cup ramekins (or similar containers) and cool to room temperature. Chill the panna cotta in the refrigerator, covered, for at least 4 hours or overnight.
  11. When ready to serve, slightly submerge the bottom and sides of the ramekins in a bowl of hot water for about 2 seconds (making sure not to let the water overflow into the actual custard). Run a sharp, thin knife around the edge of each ramekin and invert each panna cotta onto a small plate.
  12. Serve as is, or with a sauce (such as lemon curd or caramel) and/or fresh fruit.

Find it online: https://everydaypie.com/perfect-panna-cotta/