https://www.cutoutandkeep.net/projects/vanilla-bean-panna-cotta • Posted by MagicalGirlMaya
This panna cotta tastes exactly like the one we had in Italy at a restaurant right off the coast, and it transports me back there in a single bite. Granted that one was covered in fresh seasonal fruit and this one is not, but it’s equally as good. It’s not too sweet with an amazing vanilla flavor. The one thing I will say is that it doesn’t look as pretty as the ones in Italy because all of the little vanilla seeds sank to the bottom. Thankfully I’m one of those people that doesn’t care if it’s pretty as long as it tastes good. Everything else is just details.
This panna cotta tastes exactly like the one we had in Italy at a restaurant right off the coast, and it transports me back there in a single bite. Granted that one was covered in fresh seasonal fruit and this one is not, but it’s equally as good. It’s not too sweet with an amazing vanilla flavor. The one thing I will say is that it doesn’t look as pretty as the ones in Italy because all of the little vanilla seeds sank to the bottom. Thankfully I’m one of those people that doesn’t care if it’s pretty as long as it tastes good. Everything else is just details.
In a small cup bloom your gelatin in your water, leave to set up. Mix together your milk, cream, sugar and vanilla seeds in a heavy bottomed sauce pan over medium heat stirring frequently. I know that this isn’t particularly sexy or exciting, but we’re getting there. Once your mixture begins to boil lightly, not a rolling boil mind you, take it off the heat and allow to cool for a few minutes.
Once your mixture has cooled a bit and your gelatin is firmly set, mix your gelatin into your cream mixture and stir until fully incorporated. You don’t want to add your gelatin when the cream is too hot, if you boil gelatin it will not set correctly. If you’re using vanilla extract instead you should add it here because if you boil it in the cream it will give it an off flavor. Spray some vegetable spray into your cups and use a paper towel to make sure that it fully coats the surface. Portion your mixture into your cups/ramekins. Then just place in your refrigerator and allow to chill for at least 4-5 hours to set, but it’s better if you leave them overnight if you can.
Then just take them out and set your cups into a shallow dish of boiling water to help loosen the panna cotta off the sides of the dishes. If that doesn’t work then take a very sharp knife and run it along the edges very carefully. Then just upturn your dish onto a plate and with enough luck and prayer it should fall out and leave you with a perfect panna cotta. For more info: https://theyearlingblog.wordpress.com/2015/08/05/day-217-panna-cotta/