Eric Lanlard's 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 the gelatin leaves in a bowl of cold water.

In a saucepan, combine double cream and golden castor sugar, stir, and bring to a boil.

Simmer the mixture for 3 minutes.

Remove the gelatin from the water, squish out the excess water, and add it to the hot cream mixture, stirring until completely dissolved.

Add grappa and vanilla bean paste to the mixture, stirring well.

Pass the mixture through a sieve into ramekins.

Refrigerate the ramekins to set for 4 to 6 hours, preferably overnight.

To serve, dip the ramekins in hot water to loosen the panna cotta and gently remove them onto plates.

Top with a chunky raspberry compote.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens