Silky vanilla panna cotta made with real vanilla pod and leaf gelatine, a classic Italian custard dessert served in individual portions.
4piece
200ml
1piece
400ml
100ml
50g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 200ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 400ml | — | — | |
| 5 | | 100ml | — | — | |
| 6 | | 50g | — | — |
Place the gelatine leaves in a small bowl.
Leaf gelatine · 4 piece
Pour cold water over the 4 platinum-grade gelatine leaves (about 8 g) to cover them.
Water · 200 mlLeave the gelatine to soak for at least 5 minutes, until soft and pliable.
Place the vanilla pod on the board.
Vanilla pod · 1 piece
Pour the double cream into the saucepan.
Double cream · 400 ml
Add the whole milk to the saucepan.
Whole milk · 100 mlAdd the caster sugar to the saucepan.
Caster sugar · 50 gAdd the scraped vanilla seeds to the saucepan.
Warm the cream mixture over a low heat, stirring, until the sugar has dissolved and the cream is steaming but not boiling.
Lift the gelatine leaves from the soaking water, squeeze out the excess water with your hands, and drop them into the hot cream.
Stir until the gelatine has completely dissolved into the cream.
Divide the panna cotta mixture evenly between ramekins.
Leave the ramekins to cool to room temperature.
Transfer the ramekins to the refrigerator.
Chill for at least four hours until the panna cotta is fully set.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Place the gelatine leaves in a small bowl.⏱ 10sResultLeaf gelatine |
| 2 | 200 ml | | Pour cold water over the 4 platinum-grade gelatine leaves (about 8 g) to cover them.⏱ 5sResultLeaf gelatine and water |
| 3 | — | | Leave the gelatine to soak for at least 5 minutes, until soft and pliable.⏱ 5 minResultSoftened gelatine leavesused in step 12 |
| 4 | 1 piece | | Place the vanilla pod on the board.⏱ 5sResultVanilla pod |
| 5 | Vanilla podstep 4 |  | Split the vanilla pod lengthways.⏱ 15sResultSplit vanilla pod |
| 6 | Split vanilla podstep 5 | | Scrape out the seeds from the split pod.⏱ 20sResultScraped vanilla seedsused in step 10 |
| 7 | 400 ml | | Pour the double cream into the saucepan.⏱ 10sResultDouble cream |
| 8 | 100 ml | | Add the whole milk to the saucepan.⏱ 5sResultDouble cream and whole milk |
| 9 | 50 g | | Add the caster sugar to the saucepan.⏱ 5sResultDouble cream and whole milk and caster sugar |
| 10 | Scraped vanilla seedsstep 6 | | Add the scraped vanilla seeds to the saucepan.⏱ 10sResultScraped vanilla seed and double cream mixture |
| 11 | — | | Warm the cream mixture over a low heat, stirring, until the sugar has dissolved and the cream is steaming but not boiling.⏱ 5 minResultSteaming vanilla cream |
| 12 | Softened gelatine leavesstep 3 | | Lift the gelatine leaves from the soaking water, squeeze out the excess water with your hands, and drop them into the hot cream.⏱ 20sResultSteaming vanilla cream and softened gelatine leaves |
| 13 | — | | Stir until the gelatine has completely dissolved into the cream.⏱ 1 minResultDissolved-gelatine cream |
| 14 | Dissolved-gelatine creamstep 13 | | Divide the panna cotta mixture evenly between ramekins.⏱ 30sResultDissolved-gelatine cream |
| 15 | — | | Leave the ramekins to cool to room temperature.⏱ 30 minResultRoom-temperature panna cotta |
| 16 | — | | Transfer the ramekins to the refrigerator.⏱ 10sResultRoom-temperature panna cotta |
| 17 | — | | Chill for at least four hours until the panna cotta is fully set.⏱ 4 hrResultSet panna cotta |
| Total Time | 4 hr 42 min | ||
| Nutrient | per serving |
|---|---|
| 520kcal | |
| 3g | |
| 37g | |
| 21g | |
| 18g | |
| 17g | |
| 36mg |
Silky vanilla panna cotta made with real vanilla pod and leaf gelatine, a classic Italian custard dessert served in individual portions.
What you’ll doYou will bloom gelatine in cold water while you split a vanilla pod and scrape its seeds into a pan of cream, milk, and sugar warmed over a low heat until steaming. The softened gelatine leaves are squeezed dry, dropped into the hot cream, and stirred until fully dissolved. The mixture is divided between the ramekins, cooled to room temperature, then chilled for at least four hours to set.
