Vanilla Bean Panna Cotta - Magnolia Cookbook Volume 3 - S01 Episode 003

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.

Combine 1 cup half and half, 1 cup heavy cream, 5 tablespoons granulated sugar, and 1.5 teaspoons vanilla bean paste in a saucepan.

Turn the stove to low medium heat and stir until the sugar dissolves.

Once the sugar is dissolved, take the mixture off the heat and let it cool.

In a separate bowl, add 2 teaspoons of gelatin to 2 tablespoons of cold water and stir. Let it sit for 2 minutes.

After 2 minutes, add the gelatin mixture to the cream mixture and stir to combine.

Let the mixture cool to room temperature, stirring occasionally until it thickens.

Once at room temperature, spoon the mixture into ramekins, filling each with about half a cup.

Cover the ramekins with Saran Wrap and refrigerate for 4 hours.

After 4 hours, garnish with about a tablespoon of strawberry preserves and some mint before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens