I first tried this vanilla bean panna cotta recipe when our close friend Todd made it for us on New Year’s and I knew I needed to make it and share the recipe with you all! It’s a creamy, super smooth vanilla bean custard that melts in your mouth. What I love about it is that it’s a basic recipe so there are several ways you can add your own touch! You can add rum to it, pour melted chocolate over the top or garnish it with your favorite fresh fruit or toasted coconut. It’s also incredibly easy to make! Thanks for sharing the recipe Todd! Oh and the adorable, wooden spoons are from the Sucre Shop. Read below for this easy panna cotta recipe!
Vanilla Bean Panna Cotta (makes 6 to 8 ramekins)
1 cup whole milk
3 cups heavy whipping cream
3 teaspoons gelatin
6 tablespoons sugar
tiny pinch salt
1 vanilla bean, split lengthwise to remove the seeds or 1 teaspoon vanilla extract or paste
Pour milk and heavy cream into a sauce pan. Sprinkle with gelatin and then set aside for ten minutes.
Prepare an ice bath to set the gelatin in after you heat it. To make the bath, just add ice and a little cold water in a bowl.
Heat the milk to 135 degrees. Medium heat for about 7 minutes. I brought mine to a boil for a minute too.
Remove from heat and then add sugar, salt and vanilla.
Place the sauce pan in the ice bath and whisk frequently. It will get a little thicker, but I found that it was still pretty liquidly when I poured it into my ramekins.
Place 6 ramekins on a baking sheet and pour the cream into them.
Refrigerate about 4 hours until it’s a custard consistency and then garnish how you want!!