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Vanilla Panna Cotta

A silky-smooth, eggless Italian custard infused with real Madagascar vanilla bean pods, served with a fresh raspberry coulis.

Prep time: 15 mins
Cook time: 10 mins

Ingredients

Provided

  • •heavy cream
  • •whole milk
  • •sugar
  • •gelatin sheets
  • •Madagascar vanilla bean split and scraped
  • •fresh raspberries
  • •lemon juice

Instructions

  1. 1Bloom gelatin sheets in cold water for 5 minutes.
  2. 2Heat heavy cream, milk, sugar, and the vanilla bean seeds/pod in a saucepan until hot but not boiling. Remove from heat and steep for 10 minutes.
  3. 3Squeeze excess water from gelatin and whisk into the warm cream until dissolved. Strain the mixture through a fine sieve.
  4. 4Pour into ramekins and refrigerate for 4-6 hours until set.
  5. 5Blend fresh raspberries, a squeeze of lemon juice, and sugar. Pass through a sieve to make a smooth coulis.
  6. 6Invert onto serving plates, and drizzle raspberry coulis around the base.