The Italian version of vanilla ice cream, panna cotta tastes delicious served with fresh fruit in season. Using a vanilla bean instead of vanilla extract gives this dish extra flavor.
Serves: 8Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Medium
- ¼ cup warm water
- 1 envelope unflavored gelatin, such as Knox
- 1 vanilla bean
- 2¼ cups whipping cream or heavy cream
- ⅓ cup granulated sugar
- Pour the warm water into a small bowl. Pour the gelatin over the water and let it stand for 5 minutes to soften. Cut the vanilla bean in half and remove the seeds.
- In a medium saucepan, heat the whipping cream, vanilla bean and seeds, and the sugar over medium-low heat, stirring continuously to dissolve the sugar. Do not let the cream boil. Continue cooking for 2 to 3 minutes. Remove the vanilla bean.
- Remove the saucepan from the stove element and stir in the softened gelatin. Continue stirring until the gelatin is completely dissolved. Pour the mixture into a bowl and set the bowl inside a larger bowl of ice water. Cool for 15 minutes, stirring continuously. Pour the liquid into 4-ounce ramekins or custard cups and refrigerate overnight.