Silky Vanilla Bean Panna Cotta with Seasonal Fruit
Indulge in the decadence of Silky Vanilla Bean Panna Cotta, a timeless Italian dessert that embodies elegance and simplicity. This delightful recipe features the aromatic essence of real vanilla beans, creating a creamy and luxurious experience with every spoonful. The panna cotta sets beautifully, offering a velvety texture that melts in your mouth. While it stands deliciously on its own, a fresh topping of your favorite seasonal fruits adds a burst of color and flavor that enhances the dish, making it perfect for family gatherings, dinner parties, or any special occasion. With its make-ahead convenience, you can enjoy the serenity of entertaining without the last-minute rush.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
heavy cream
2 cups (None)
vanilla bean
1 (Split and seeds scraped)
sugar
1/2 cup (None)
unflavored gelatin
1 1/2 teaspoons (Sprinkled over milk)
milk
1/2 cup (Used as-is)
whole-milk Greek yogurt
1/2 cup (None)
Instructions
1
Start by pouring the heavy cream into a medium saucepan. Carefully slice the vanilla bean in half lengthwise using a sharp paring knife. Open the bean halves and use the back of the knife blade to scrape out the fragrant seeds. Add both the scraped seeds and the empty vanilla pod to the saucepan with the cream.
2
Sprinkle the sugar into the saucepan and gently stir to combine. Heat the mixture over medium-low heat, bringing it to a simmer while whisking occasionally to prevent scorching. Once simmering, remove the saucepan from heat and discard the vanilla pod.
3
In a separate small bowl, pour the milk and evenly sprinkle the unflavored gelatin over the top. Allow this mixture to sit for about 5 minutes, until the gelatin softens.
4
Pour the gelatin mixture into the warm cream and stir until fully dissolved. Next, add the whole-milk Greek yogurt and whisk together until the mixture is smooth and uniform.
5
Carefully divide the panna cotta mixture among your prepared ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours or preferably overnight to achieve the best texture.
6
To serve, run a small knife around the edge of each panna cotta to loosen it, then invert onto a plate. Top with a generous serving of seasonal fruit before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Vanilla Bean Panna Cotta?
It is a classic Italian dessert made with heavy cream, sugar, and gelatin, resulting in a smooth, custard-like texture flavored with real vanilla bean seeds.
How do I properly scrape a vanilla bean?
Carefully slice the vanilla bean in half lengthwise with a sharp paring knife, then use the back of the blade to scrape out the fragrant black seeds.
What should I do with the empty vanilla pod?
Add the empty pod to the saucepan with the cream and sugar while heating to infuse extra flavor, then discard it before adding the gelatin.
How do I bloom the gelatin for this recipe?
Sprinkle the unflavored gelatin evenly over 1/2 cup of cold milk and let it sit for about 5 minutes until it softens.
Why is Greek yogurt added to this panna cotta?
The whole-milk Greek yogurt adds a slight tang and a luscious, velvety creaminess that balances the sweetness of the sugar.
How long does panna cotta need to refrigerate?
It needs at least 6 hours to set properly, but refrigerating it overnight is recommended for the best texture.
Can I make this dessert ahead of time?
Yes, panna cotta is an excellent make-ahead dessert as it needs several hours to chill and stays fresh in the fridge for a few days.
How do I unmold the panna cotta from the ramekins?
Run a small knife around the edge of the ramekin to loosen the dessert, then gently invert it onto a serving plate.
What are the best seasonal fruits to serve with this?
Berries like strawberries, raspberries, and blueberries work beautifully, as do sliced peaches, mangoes, or pomegranate seeds.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute 1 to 2 teaspoons of pure vanilla extract, though you will miss the visual appeal of the tiny black seeds.
What is the key to preventing the cream from scorching?
Heat the mixture over medium-low heat and whisk occasionally to ensure it doesn't burn at the bottom of the saucepan.
Is this panna cotta recipe gluten-free?
Yes, the ingredients listed—cream, milk, yogurt, sugar, vanilla, and gelatin—are naturally gluten-free.
Can I use low-fat yogurt instead of whole-milk Greek yogurt?
You can, but the final result may be less creamy and slightly more acidic; whole-milk yogurt provides the best mouthfeel.
How do I ensure the gelatin dissolves completely?
Stir the softened gelatin mixture into the warm (not boiling) cream and whisk thoroughly until no granules remain.
What if my panna cotta doesn't set?
This usually happens if the gelatin was old or if it wasn't fully dissolved in the warm cream mixture.
Should I cover the ramekins in the fridge?
Yes, cover each ramekin with plastic wrap to prevent the panna cotta from absorbing other food odors and to keep the top from drying out.
Can I serve panna cotta in a glass instead of unmolding it?
Absolutely! Serving it directly in a clear glass or glass jar is an elegant alternative and saves the step of unmolding.
Why do the vanilla seeds sink to the bottom?
If the mixture is too thin when poured, seeds may sink. Letting the mixture cool slightly before pouring can help suspend them.
Is this recipe suitable for vegetarians?
Traditional gelatin is animal-derived. To make it vegetarian, you would need to substitute gelatin with agar-agar.
How many calories are in this dessert?
The specific calorie count is not provided, but it is a rich dessert due to the heavy cream and sugar content.
Can I use honey instead of sugar?
Yes, you can substitute honey for sugar, though it will change the flavor profile and add a floral note to the dessert.
What kind of milk is best for blooming gelatin?
Whole milk is recommended for the richest flavor, but 2% milk also works well for blooming the gelatin.
Can I add citrus zest to this recipe?
Yes, adding lemon or orange zest to the cream while it heats can add a refreshing brightness to the vanilla flavor.
What is the texture of a perfect panna cotta?
It should be silky, smooth, and just firm enough to hold its shape when unmolded, with a slight 'wobble'.
How long does the vanilla bean seeds need to steep?
They steep while the cream is brought to a simmer, which is usually enough time to release their full aroma.
Is it okay to boil the cream?
It is best to reach a gentle simmer; boiling too vigorously can change the texture of the cream and affect the gelatin's setting power.
Can I use frozen fruit for the topping?
While fresh fruit is preferred for texture, you can use thawed frozen fruit or make a quick fruit compote as a topping.
How many ramekins does this recipe fill?
This recipe typically fills about 4 to 6 standard-sized ramekins depending on their volume.
Does the type of sugar matter?
Standard granulated white sugar is best as it dissolves easily and keeps the panna cotta a bright, creamy white color.
What makes this dessert 'elegant'?
Its simplicity, the visible vanilla bean specks, and the beautiful contrast of the white custard against vibrant seasonal fruit.