Vanilla Bean Panna Cotta is one of those quietly impressive desserts that’s far simpler to make than it seems. It delivers a silky and light texture by relying on just a handful of quality ingredients and a little bit of technique. Andrea’s Bakehouse Vanilla Extract brings warmth and depth to the cream, allowing the delicate flavors to come through without being overpowered. This panna cotta sets up gently in the fridge, creating a clean, smooth texture that makes it ideal for an easy make-ahead dessert for your next dinner party.
The beauty of this recipe is that it is a blank canvas, ready to serve with seasonal toppings like fresh berries, stewed fruit, or a spoonful of honey. Panna cotta can be served in individual glass containers or unmolded onto a plate. This dessert is a reminder that dessert doesn’t have to be fussy to feel generous. Just a few ingredients, prepared thoughtfully, can offer something both comforting and refined.
Yields: 4 servings
Ingredients:
480g (2 cups) heavy cream
120g (½ cup) whole milk
60g (¼ cup) granulated sugar
2 tsp Andrea’s Bakehouse Vanilla Extract 6g (2 tsp) powdered gelatin
30g (2 tbsp) cold water
Instructions:
1. In a small bowl, combine the powdered gelatin and cold water. Let sit for 5 minutes to bloom.
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium until the sugar dissolves and the mixture is hot, but not boiling.
3. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
4. Pour the mixture into four small ramekins or serving glasses. Let cool slightly, then refrigerate for at least 4 hours or until set.
5. Serve directly in the glass or unmold onto plates. Garnish with berries, compote, or a drizzle of honey if desired.