Vanilla Bean Panna Cotta
January 30, 2017 | By Jeremy Scheck | 1 Comment
Like with crème brûlée, I always assumed fancy “restaurant desserts” were difficult and tedious to make. Little did I know that this luxurious dessert takes five minutes of work to prepare. Panna cotta is an Italian sweetened cream pudding set with gelatin. This recipe is creamy and delicious, not gummy.
Vanilla Bean Panna Cotta
Ingredients
- 3 tbsp water
- 1 (1/4 oz, 7g) packet unflavored gelatin
- 1 1/2 cups (360ml) heavy cream
- 6 tablespoons sugar (I used vanilla sugar for extra flavor)
- 1/2 cup (120ml) whole milk
- 2 tsp vanila extract or paste
Instructions
- Pick the cups you will use as molds. I used four 8 oz glass jars, but you can really use whatever you want.
- Put the cups in the refrigerator while you prepare the mixture.
- In a medium sized bowl (I like to use a 4 cup measuring cup because the spout helps later on), pour the water.
- Sprinkle the packet of gelatin over the water.
- Let bloom for 5 mins— the gelatin will absorb the water and swell up.
- In the meantime, heat the cream with the sugar in a medium saucepan over moderate heat until the cream begins to bubble around the edges. Stir constantly while heating.
- Pour the hot cream mixture over the gelatin and whisk until dissolved. Whisk in the milk and vanilla.
- Pour into cups (I like the large measuring cup because it is easier to pour in the molds) and chill in the refrigerator, covered with plastic wrap, for at least 2 hours or overnight.
- Enjoy with a spoon directly out of the mold or dip the cup in warm water for about 30 seconds, run a knife around the top edge between the panna cotta and the cup ad invert onto a plate to serve.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This was the easiest dessert I have ever made! It only took 5 minutes and it was so good!