Vanilla Bean Panna Cotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than vanilla beans.

Soak 1.5 gold strength gelatin leaves in a bowl of cold water and set aside.

In a small saucepan, combine 300ml of cream, 100ml of milk, 3 tablespoons of sugar, and 0.5 teaspoon of vanilla bean paste.

Bring the mixture to a gentle simmer over medium heat until small bubbles form around the edges.

Add the soaked gelatin leaves to the saucepan and mix well.

Turn off the heat and continue mixing for 30 seconds.

Transfer the mixture into molds or ramekins and let it set in the fridge for at least 2 hours.

To make the crumble, combine 50 grams of butter (cut into small cubes), 2 heaping tablespoons of flour, 1.5 tablespoons of almond milk, a few pieces of roasted almonds, 1 tablespoon of sugar, and 1 tablespoon of icing sugar in a bowl.

Blend the mixture until it resembles breadcrumbs.

Spread the crumble mixture evenly into a thin layer on a tray and bake in a preheated oven at 180 degrees Celsius for 5-7 minutes or until golden brown.

Once baked, let the crumble cool on the bench for 5 minutes and mix around to break it up before transferring to a container.

Keep the crumble in a cool dry place to maintain crispiness for up to a week.

When ready to serve, place the mold in hot water for about 10 seconds.

Loosen the edges of the panna cotta from the mold using a spatula or knife.

Flip the mold over onto a small plate to transfer the panna cotta.

Add the crumble mixture on top of the panna cotta and pipe some lemon curd around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens