Classic Vanilla 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.

Add powdered gelatine to a small bowl. Cover with cold water, and set aside for 10 minutes for the gelatine to soak.

In a saucepan, combine milk, heavy cream, sugar, a pinch of salt, vanilla paste, and optionally add the Limoncello or Amaretto. Set over medium-high heat and bring to a boil. Remove from the heat and set aside for 5 minutes. Add the bloomed gelatine, and stir vigorously to incorporate. The gelatine should melt in the hot mixture.

Pour the Panna Cotta mixture into four panna cotta molds (or ramekins). Bring to room temperature by setting aside for a couple of minutes, then transfer to a fridge for 4 - 6 hours, or overnight. To serve, carefully dip the Panna Cotta mold in a bowl of warm water to loosen, and gently run a knife or small spatula around the edge. Turn each mold upside-down onto a serving plate. Serve cold with seasonal berries or macerated strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens