Panna cotta or "cooked cream" - is a silky, eggless custard! Though often served unfolded, this delicious recipe for vanilla bean panda cotta is so tender that it is served in ramekins!
Active: 15 mins
Total: 3 hrs 15 mins
- 1 quarter heavy cream
- 1/2 cup coconut or any preferred sugar
- 1/2 VANIL A BEAN Bourbon or Tahitian vanilla bean, split lengthways, seed scraped
- 3 tablespoons water
- Mixed blueberries and strawberries, for serving
In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes.
Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat. Remove the vanilla bean and save for another use. Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
The panna cottas can be refrigerated for up to 3 days.