Keyword: cream, custard, italian dessert, traditional
Prep Time: 20minutes
Cook Time: 25minutes
Chilling and Setting Time: 4hours
Total Time: 4hours45minutes
Author: Nonna Box
Set the gelatin leaves to the side in a bowl of cold water to soak.
Pour the milk into a pan and heat. Just before boiling turn off the heat and add the gelatin leaves to the pan (squeeze out excess water first).
Stir until well dissolved then set aside.
In another pan, over medium heat, combine the cream, sugar, and vanilla bean.
Bring to a low boil while stirring, then immediately remove from heat.
Remove the vanilla bean and blend the sweetened cream with the milk/gelatin mixture.
Pour into a bowl, or molds, and then let cool in the refrigerator to set (at least 4h, preferably overnight).
Remove from bowl, or molds, and plate right before serving, topping with sauce, fruit, or liqueurs as desired.
Panna cotta can be stored in the fridge for up to 3 days covered with plastic wrap.
The vanilla bean is not an essential element of this dish, it adds a nice note of flavor but can be omitted if only the sweet cream flavor is desired with your additional toppings.Also, the goal is often to limit the amount of gelatin used to less than 8g per 500ml of liquid.If your gelatin leaves are larger than normal, please ensure that not too much is used as that leads to a rubbery Panna Cotta.Remember, the beauty of Panna Cotta is its silky softness and light flavor, not a hard-set pudding or a runny custard.