Easy Vanilla Bean Panna Cotta: Italian Dessert Recipe

Indulge in the ultimate Italian dessert with this foolproof vanilla bean panna cotta recipe. This versatile treat is your gateway to endless seasonal dessert possibilities, offering a light and simple canvas for all kinds of fruit toppings.

Panna cotta, which means “cooked cream” in Italian, is a beloved dessert that’s unbelievably easy to customize. By steeping the milk and cream with split vanilla beans, you create a luscious base that can be adapted to suit any taste. Whether you prefer it softly set in a sparkling glass or more firmly gelled for an elegant plated dessert, this recipe has got you covered.

One of the best things about panna cotta is its impressive shelf life. When tightly wrapped and protected from savory odors, it can keep for 10 days or longer in the fridge. This makes it perfect for meal prep or entertaining, as you can make it well in advance of your event.

The Art of Steeping

The magic of this panna cotta lies in the steeping process. We’ll be using a fruity-floral Tahitian vanilla bean to infuse the milk and cream with irresistible flavor. Simply warm the dairy until it’s steaming hot, then cover and let it steep. You can adjust the steeping time based on your schedule and desired intensity of flavor, anywhere from 1 to 24 hours.

Gelatin: The Secret to Perfect Texture

The key to achieving that perfect wobble in your panna cotta is gelatin. We’ll be using bovine gelatin in this recipe, which tends to have a more neutral flavor than pork-derived varieties. The blooming process is crucial – don’t let it sit for more than 10 to 15 minutes to ensure the best results.

Sweetness and Flavor

While vanilla is the star of this recipe, you can experiment with different sweeteners to add depth to your panna cotta. Try using quick-toasted sugar or even a darker, caramel-flavored sugar for a more complex taste. Just be cautious with very acidic sugars like dark brown or demerara, as they can curdle the mixture if it’s too hot.

Serving Suggestions

Once set, your panna cotta is ready to shine. For a summer treat, top it with fresh cherries tossed in a bit of sugar. Or get creative with seasonal fruits, herbed melons, or a tangy rhubarb compote. The possibilities are endless!

Ingredients

• 14 ounces heavy cream (about 1 3/4 cups; 395g)
• 8 ounces whole milk (about 1 cup; 225g)
• 1 Tahitian vanilla bean, split lengthwise, seeds reserved
• 2 1/2 ounces sugar (about 1/3 cup; 70g)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
• 1/4 ounce unflavored gelatin powder (about 2 1/8 teaspoons, though volume may vary by brand; 7g)
• 2 ounces whole milk (about 1/4 cup; 55g)
• 1/2 teaspoon vanilla extract
• 6 to 8 ounces fresh fruit (volume will vary; 170 to 225g), plain or sprinkled with sugar to taste (optional)

Directions

1. In a 3-quart stainless steel saucier, combine cream, milk, and vanilla bean pod over medium heat. When it’s steaming hot, remove from heat, cover to prevent evaporation, and steep between 1 and 24 hours, depending on your schedule or preferred intensity of flavor. Meanwhile, rub vanilla seeds into sugar to break up clumps, then combine with salt.
2. Just before proceeding to step 3, combine gelatin powder, milk, and vanilla extract in a small bowl, mixing with a fork until smooth; set aside to bloom for about 10 minutes.
3. Rewarm dairy until steaming-hot. Remove vanilla pod and use a flexible spatula to scrape out the flavorful goo inside to mix with the dairy. Off heat, whisk in vanilla/sugar mixture and bloomed gelatin. Transfer to a 4-cup measuring cup with a spout and cool until lukewarm, stirring from time to time to ensure the panna cotta remains homogeneous.
4. Once cool, set aside 6 ramekins or small serving glasses and fill each with about 3 1/2 ounces (1 shy cup; 100g) of the panna cotta base. Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you’d like a firmer consistency. (The panna cotta’s texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.) Serve individual panna cottas with fresh or lightly macerated fruit, if desired.

Nutritional Facts

Tips for Perfect Panna Cotta

To ensure your panna cotta turns out perfectly every time, keep these tips in mind:

• Use high-quality dairy products for the best flavor. If available, opt for locally sourced milk and cream.
• Be patient with the steeping process. The longer you let the vanilla infuse, the richer the flavor will be.
• When blooming the gelatin, make sure it’s evenly distributed in the milk to avoid clumps.
• Cool the mixture to room temperature before pouring into serving dishes to prevent separation.
• For a twist, try infusing the cream with other flavors like lavender, citrus zest, or even herbs.

Serving and Storage

Panna cotta is incredibly versatile when it comes to serving. Here are some ideas:

• For an elegant presentation, unmold the panna cotta onto a plate and surround it with fresh berries.
• Create a dessert bar by offering various toppings like fruit compotes, chocolate sauce, or crumbled cookies.
• For a refreshing summer dessert, serve it alongside a scoop of sorbet.

To store, keep the panna cotta covered in the refrigerator. It will last for up to 10 days, making it perfect for make-ahead desserts or weekly meal prep.

Customizing Your Panna Cotta

While this vanilla bean version is a classic, don’t be afraid to experiment with flavors. Here are some variations to try:

• Coffee Panna Cotta: Steep coffee beans in the cream for a caffeinated twist.
• Chocolate Panna Cotta: Add cocoa powder or melted chocolate to the base.
• Coconut Panna Cotta: Replace some of the cream with coconut milk for a tropical flavor.
• Honey Lavender Panna Cotta: Use honey as the sweetener and add dried lavender during the steeping process.

Remember, the key to a great panna cotta is balance. Start with this base recipe and let your culinary creativity shine!