Vanilla Panna Cotta Recipe

Jeremy Shaw

Chef Jeremy Shaw is the founder of 38R, a site that serves as living documentation of his experiments in the culinary arts. Always the student, his philosophy is that recipes are only a guideline. In his words: "Don’t trust me, train your tongue, cook with your own taste. With time, you’ll be a better cook."

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Panna cotta is an Italian cream-based dessert thickened by gelatin and shaped into a mold. It's a perfectly refreshing treat in the warm months, or can be served as a light dessert after a meal. Similar creams include crème Anglaise, thickened by egg yolks, and pastry cream, thickened by egg yolks and starch. Because the vanilla plays a crucial role in this dessert, be sure to use the highest-quality vanilla you can find.

Ingredients

Makes 2-3 servings

Vanilla Panna Cotta

• 240 grams heavy cream (1 cup, 8.4 ounces)
• 120 grams milk (1/2 cup, 4.2 ounces)
• 28 grams caster sugar (1/8 cup, 1 ounce)
• 1 vanilla bean
• 1.5 sheet gelatin, 230 bloom (4 grams)

Equipment

Method

1. Bloom the gelatin by soaking in cold milk to soften.

2. Using a knife, slice the vanilla bean lengthwise. Scrape out the vanilla seeds from the pod. In a medium saucepan, add all of the ingredients including the vanilla bean and seeds.

3. Dissolve the gelatin in the hot mixture.

4. Pass the mixture through a sieve to remove the vanilla pods and any undissolved matter.

5. Pour the liquid into your molds or bowls. Allow them to chill refrigerated overnight.

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