Vanilla bean panna cotta is a creamy and silky smooth Italian dessert. It is super quick to make but it looks and tastes wonderful. You can top it with fresh strawberry sauce or fresh berries, for a delicate balance of tangy and sweet and so much more flavor.
Vanilla Bean Panna Cotta with Strawberry Sauce
Vanilla bean panna cotta is a creamy and silky smooth Italian dessert. It is super quick to make but it looks and tastes wonderful. You can top it with fresh strawberry sauce or fresh berries, for a delicate balance of tangy and sweet and so much more flavor.
Ingredients
Vanilla Panna Cotta
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons cold water
- 2 cups heavy cream
- ¼ cup granulated sugar - 50 grams
- ½ vanilla bean - or 1 tsp vanilla extract
- pinch of salt
Strawberry Sauce
- ½ lb. strawberries, hulled and sliced - 227 grams
- 3 tablespoons granulated sugar - 37 grams
- ½ tablespoon lemon juice
Instructions
Vanilla Panna Cotta
- Lightly grease 4 ramekins, set aside. Greasing help with inverting the dessert onto a plate.
- Add cream, sugar and a pinch of salt to a medium sauce pan. Scrape the vanilla bean, add the seeds along with the bean to the pan. Heat on medium, stirring frequently until sugar is dissolved and cream is steaming (do not boil).
- In the meantime, add water to a bowl and sprinkle gelatin evenly over the water. Let it hydrate for 5 minutes.
- Once the cream is steaming, discard the vanilla bean, add vanilla extract and mix. Then add hydrated gelatin to the cream and whisk until combined.
- Divide the mixture between the ramekins. Refrigerate for at least 6 hours, preferably overnight.
Strawberry Sauce
- While waiting for panna cotta to set, you can prepare the sauce. Add sliced strawberries, lemon juice and sugar to a small saucepan. Bring to a low boil. Use a spoon to discard the foams on top. This will help create a shiny syrup.
- Keep simmering the sauce for about 15-20 minutes until it thickens slightly. Blend it in a blender or food processor. Let it cool down the transfer to a jar and refrigerate until ready to use.
Serve:
- When ready to serve, run a sharp thin knife along the edges to help release the panna cotta. Then dip each ramekin in warm water for 5-10 seconds. Place a plate on top and invert. You may need to tap the ramekin or shake it gently to release the dessert.
- Top each panna cotta with strawberry sauce and enjoy!
Notes
You can also make and serve this dessert in glasses. No need to flip!
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