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Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.


Vanilla Bean Panna Cotta

3 tablespoons water
1 tablespoon powdered gelatin
4 cups heavy cream
half of a vanilla bean, split lengthwise
½ cup sugar
mixed berries

In a small bowl, combine the water and gelatin, and let soak about 10 minutes (do not stir). In a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat, and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, for 2 hours.

To serve the panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates, or just serve in the cups. Surround each panna cotta with berries.