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Panna Cotta with vanilla

Vanilla Panna Cotta

A dessert for the sensual and refined — it's that delicate. Ever had a dessert you just can't put down, one that practically begs, "Eat me!"? That's panna cotta — Italian for "cooked cream" — simple, light, and unbelievably good. You owe it to yourself to make vanilla panna cotta at least once: incredibly silky, with a gentle hint of vanilla that melts in your mouth. If you haven't made it yet, you've been missing out — so let's fix that.

Annelly

Recipe author

Composition / ingredients

Servings:

Cream (heavy, 35%)

500

Sugar

Gelatin (2 sheets)

Vanilla (1 pod)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 53 % 18 g

Carbohydrates 35 % 12 g

309 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Ingredients for panna cotta
Step 2:

Cover the gelatin with water and leave it to bloom.
Step 3:

Pour the cream into a saucepan, add the split vanilla pod and the sugar, and set it over the heat.
Step 4:

Bring to a boil. Add the gelatin and stir until it dissolves and the mixture is smooth.
Step 5:

Take the pan off the heat, remove the vanilla pod, and stir again.
Step 6:

Stir until smooth.
Step 7:

Divide the mixture among molds and refrigerate until fully set — about 2 hours.