Ingredients
Equipment
Method
- Sprinkle the gelatin over the 3 tablespoons of water in a small bowl. Let it sit for 5 to 10 minutes to allow the gelatin to bloom.
- In a medium saucepan, combine the heavy cream, sugar, and the scraped vanilla bean seeds along with the pod.
- Heat the cream mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove the saucepan from the heat.
- Remove the vanilla bean pod from the cream mixture. Add the bloomed gelatin to the warm cream and whisk until the gelatin is completely dissolved and no granules remain.
- Pour the mixture evenly into 6 small ramekins or serving glasses.
- Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is fully set.
- To serve, top each panna cotta with fresh mixed berries.
Notes
If you do not have a vanilla bean, you can substitute it with 1 teaspoon of good quality vanilla extract. Add the extract after removing the cream from the heat, along with the dissolved gelatin.
For an elegant presentation, you can unmold the panna cotta by briefly dipping the bottom of each ramekin in warm water before inverting it onto a serving plate.