Vanilla Bean Panna Cotta
This Vanilla Bean Panna Cotta is a creamy, silky Italian dessert that's easy to make and impressively elegant.
Equipment
- Measuring cups and spoons
- Mixing Bowl
- Whisk
- Small saucepan
- Ramekins or Molds
- Heatproof spatula
Ingredients
- 1 cup whipping cream
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 1 package unflavored powdered gelatin
- 3 tablespoons water to bloom the gelatin
- 1 1/2 cups plain Greek yogurt full fat for best flavor
- 10 ounces white chocolate chopped
- raspberry sauce or fresh berries for garnish (optional)
Instructions
Bloom the Gelatin
- In a small bowl, combine 3 tablespoons of water with the packet of unflavored powdered gelatin. Stir gently and let it sit for about 5-10 minutes until it thickens and becomes gelatinous.
Heat the Cream
- In a saucepan over medium heat, combine 1 cup whipping cream, 3/4 cup sugar, and 1/2 teaspoon kosher salt. Stir occasionally until warm and sugar dissolves. Do not boil.
Add Vanilla Bean Paste
- Add 1 teaspoon vanilla bean paste to the warm cream mixture to infuse flavor and vanilla specks.
Incorporate the Gelatin
- Remove cream mixture from heat and add the bloomed gelatin. Stir until gelatin is fully dissolved for smooth texture.
Melt the White Chocolate
- Place chopped 10 ounces white chocolate in a separate bowl. Pour warm cream mixture over chocolate and let sit for a minute. Stir until chocolate melts and mixture combines.
Add Greek Yogurt
- Stir in 1 1/2 cups plain Greek yogurt until mixture is smooth and creamy.
Pour into Molds
- Carefully pour panna cotta mixture into prepared ramekins or molds. Leave space at the top for garnish if desired.
Chill
- Cover ramekins with plastic wrap and refrigerate for at least 4 hours or until set. Longer chilling results in a firmer panna cotta.
Notes
- Blooming the gelatin is essential for the right texture; do not skip this step.
- Use full-fat Greek yogurt to achieve the best flavor and creaminess.
- Vanilla bean paste can be substituted with vanilla extract if needed.
- Store leftovers covered in the refrigerator for up to 3 days; do not freeze.
- Try topping with fresh berries or fruit sauces for extra flavor and presentation.