Tahitian Vanilla Panna Cotta
Tahitian Vanilla Panna Cotta is a creamy and luxurious dessert that originates from the Oceanic cuisine. It is a perfect way to end a meal with its smooth texture and rich vanilla flavor.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 1/4 teaspoons unflavored gelatin
- 3 tablespoons cold water
Instructions
- In a saucepan, combine the heavy cream, sugar, and vanilla bean seeds. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- Remove the cream mixture from the heat and stir in the bloomed gelatin until completely dissolved.
- Strain the mixture through a fine-mesh sieve into a pouring jug to remove the vanilla bean pod and any lumps.
- Pour the mixture into 4 serving glasses or ramekins. Let them cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.
- Once set, serve the panna cotta chilled, either in the glasses or unmolded onto plates.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 15g
Supplies
Saucepan Whisk Measuring cups and spoons Fine-mesh sieve Pouring jug Serving glasses or ramekins
Tools
Refrigerator
Serving suggestions
Serve the Tahitian Vanilla Panna Cotta with a drizzle of fruity coulis or a sprinkle of fresh berries for a beautiful presentation.
Tips & tricks
To unmold the panna cotta onto plates, dip the bottom of each glass or ramekin into hot water for a few seconds to loosen the edges before inverting onto the plate.
Cost
$10