The first time I’d ever heard of panna cotta was last Saturday (November 5, 2011). I attended a Michael Hauge workshop hosted by my local writers’ group. After the Italian luncheon, there was dessert – Vanilla Bean Panna Cotta. When I tasted it, the texture reminded me of the Mexican Flan. However, I thought the flavor was much better than flan. I could tell right away that the dessert contained gelatin because of the unique texture. The vanilla bean really gives this dessert an excellent flavor. If you try this recipe, let me know if you liked it.
Ingredients
1/3 cup whole milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups half and half
1/2 cup white sugar
One whole vanilla bean (if you don’t have a vanilla bean, then you can substitute 1 1/2 teaspoons vanilla extract for the vanilla bean)
Directions
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the half and half and sugar, and set over medium heat. Split vanilla bean in half and scrape the seeds into the half and half and sugar mixture. Place the vanilla bean halves into the mixture. Bring to a full boil, watching carefully. Pour the gelatin and milk into the half and half mixture, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, if you’re NOT using the vanilla bean, then stir in the vanilla extract now. Pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. Serve with fresh berries, if desired.
You’re supposed to invert the ramekin onto a serving plate, releasing the panna cotta from the container before serving. I didn’t do this. I just simply ate it out of the bowl!
When I made this, I didn’t have to let it cool in refrigerator for four hours. I was able to eat it in about an hour or so. So GOOD. I recommend using the vanilla bean. I prefer the texture of vanilla pudding over the texture of this dessert, however, the wonderful taste makes this a close second, in my book, to homemade vanilla pudding! This dessert is extremely easy to make and you can make it MUCH FASTER than vanilla pudding. Why? Because you don’t have to cook it as long to get it to thicken. The gelatin solidifies much faster than the cornstarch or flour that’s used to thicken vanilla pudding. I know when I make vanilla pudding, I’m standing at the hot stove for awhile, stirring, waiting for the pudding to thicken. This recipe doesn’t take much cooking or stirring and the taste is great!
Have you ever tried panna cotta? If so, did you like it?