Vanilla Bean Panna Cotta || Dreamery Events

When quarantine first began, way back in the middle of March, the one thing I was actually looking forward to was the time to bake and cook freely for myself. Yes, I cook everyday but with my event work and holiday baking, finding the time to cook more elaborate dishes or bake sweets that I would actually eat and then calmly style, photograph and write about them — that time was hard to come by for a long time. I made a lot of breads, which of course included neopolitan style pizzas {my favorite}, spicy spicy thai inspired noodles, and effortless pies and galettes that have kept the house smelling of summer’s best fruits, when it’s not so hot to turn on the oven of course…

When late Spring started warming up, and an early Summer heatwave was upon us, there was only one thing on my mind. Only one thing I seriously craved and wanted to kick back and enjoy on a hot afternoon — a classic Vanilla Bean Panna Cotta!

I really don’t know what came over me to crave Panna Cotta with every fiber of my being. It isn’t a dessert I often eat, in fact not one I’ve eaten many times in my entire life, perhaps a mere handful. And I can’t even remember if I have ever made it outside of my baking student days as a freshman in college. And yet, I wanted Panna Cotta with all my might, and so I treated myself!

Many think of Panna Cotta and automatically assume this classic Italian dessert is too fancy for them attempt to make themselves, but it’s one of the easiest and quickest recipes to make! No oven, no mixer, just a heavy sauce pot, a stove and some darling little glass jars. The rest is up to good quality ingredients, the refrigerator and time.

This is a great dessert to make on a morning, when having guests over during outdoor entertaining season or just because you’ll know come later in the day, you’ll want to chill out, literally. They’re easy to prepare and have such a lovely and elegant presentation to them, a perfect ending to any meal. I used tiny upcyled yogurt jars, mason jars and mini ice cream bowls — so no need to get fancy about with container who pour your Panna Cotta in to set. Although you can get all gourmet and pretty by using wine or martini glasses, not that’s one elegant dessert without the hassle!

Traditionally panna cotta is made with cream but I made this lighter version with milk instead. But feel free to try this recipe either way, the traditional recipe with heavy cream, or my version with milk.

Vanilla Bean Panna Cotta || Dreamery Events

Delicate. That is the most perfect word to describe Panna Cotta. It is delicate and creamy, effortlessly melting in your mouth. It is never overpowering in flavor or sweetness. Nor is it ever firmly solid like Jello, trust me if it was, I wouldn’t have even made or eaten it since I do not like Jello.

Panna Cotta doesn’t taste only like milk. It’s light and barely there, but it’s there. Do you know what I’m trying to say?? You know the flavors are there, but in no way standoffish, no one is stealing the show — just like a soft melody barely playing in the backdrop, but it’s there.

The sweet floral vanilla bean and cardamom pods, ohh their lovely natural beauty is there! Can something taste pretty? If so, then this Panna Cotta is pretty. And the more flecks of beautiful Madagascar vanilla bean, the prettier it is!!

Panna Cotta is one of the purest and simplest desserts you can make, so it’s best to use high quality ingredients; milk, raw sugar, vanilla bean, cardamon pods and of course a dashing of unflavored gelatin because without it you’d just have cold vanilla milk.

The hard part when making Panna Cotta is in the waiting. But the waiting is important. You must give each darling little container at least 2 to 3 hours for these beauties to set well enough for you to gently spoon into its delightfulness.

It’s best eaten fresh on the day it’s set, when it has a slight jiggle to it. The next day sure is delightful too, more chilled and refreshing on a warm day, but I will tell you the texture is certainly more solid. Like I said before, I don’t personally like Jello so for me Panna Cotta is best eaten on the day it’s made, but if you live for that solid Jello jiggle — have at it!

But please, PLEASE, don’t stir it about!! You must let it be and spoon it ever so lovingly to ensure you get its true texture and flavor. If you go and stir all that goodness around, well then it’s no longer a beautiful Panna Cotta. Just saying…

It dawned on me when I was making this Panna Cotta why I didn’t think to make it when I was trying to get rid of an entire gallon of milk, and instead made two ice creams, this french vanilla coffee one and this salted caramel, along with about three dozen “quiejada” milk tarts. But no bother, all of that sweet goodness was worth it and when I did end up making this Panna Cotta, it came at just the right time and was perfection in every sense, and every bite!!

You can flavor Panna Cotta however you’d like too, with chocolate, coffee, caramel or topped with fixings like fresh berries or passion fruit curd like I did with a few of these. A sprinkling of cinnamon or shaved dark chocolate would be quite nice as well.

Hope you recreate this delicious and effortless dessert this summer, and enjoy it however way you’d like it!

Vanilla Bean Panna Cotta

{Makes about 6 to 8 individual servings}

Ingredients

1 tablespoon – Unflavored Gelatin

4 cup – Milk {can use Whole or 2%}

1/4 cup – Organic Cane Sugar

1/2 – Vanilla Bean {sliced in half w. seeds removed}

1 teaspoon – Pure Vanilla Extract

Recipe

In a large mixing bowl, combine the gelatin with 1 to 2 tablespoons of water enough to dissolve the powder completely. Allow it to stand for 5 minutes.

In the meantime, heat the milk, sugar, vanilla bean and seeds, and extract in a medium-sized saucepan set over medium-high heat, whisking until the sugar dissolve. Once it begins to simmer, remove from heat and pour into the bowl with the gelatin. Whisk until the gelatin and milk are combined, gently scraping the bottom of the bowl to make sure none of the gelatin remains. {Note: If the milk foams up while heating, use a slotted spoon to discard the foam before proceeding with the next step}

Divide the mixture evenly between your servings glasses, whether small jars or drinking glasses. Place in the refrigerator until firm, at least 3 hours. If desired before serving, top with cinnamon, shaved chocolate, jam or fresh berries.