Ultimate Vanilla Bean Panna (Printer-Friendly)
Silky vanilla bean custard with raspberry coulis and mint. Elegant, creamy, and no-bake.
# What You’ll Need to Cook:
→ Base
01 -
2 cups heavy cream (at least 36% butterfat)
02 -
1 cup whole milk
03 -
1 vanilla bean, split lengthwise and seeds scraped
04 -
1/2 cup granulated sugar
05 -
2 1/4 teaspoons unflavored powdered gelatin
06 -
3 tablespoons cold water
→ Garnish
07 -
1/2 cup raspberry coulis
08 -
Fresh raspberries
09 -
Fresh mint leaves
# Steps to Prepare:
01 -
Split the vanilla bean lengthwise and scrape out the seeds. Set both pod and seeds aside.
02 -
Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes to bloom.
03 -
In a saucepan, combine heavy cream, milk, sugar, vanilla seeds, and pod. Heat over medium-low until sugar dissolves and mixture reaches 160°F. Do not boil.
04 -
Remove the vanilla pod and whisk in the bloomed gelatin until fully dissolved and mixture is smooth.
05 -
Strain the mixture through a fine mesh sieve to remove any solids. Pour into molds or serving glasses.
06 -
Refrigerate for at least 4 hours or until fully set with a delicate wobble.
07 -
Unmold by dipping molds in warm water briefly. Invert onto serving plates and top with raspberry coulis, fresh raspberries, and mint.
# Extra Cooking Tips:
01 -
For best texture, allow the panna cotta to chill slowly and strain the mixture before setting to remove any vanilla strands.