📝 About This Recipe
Hailing from the Piedmont region of Italy, Panna Cotta literally translates to 'cooked cream,' a testament to its elegant simplicity. This version achieves the perfect 'wobble'—firm enough to hold its shape yet so delicate it melts instantly on the tongue. Infused with real vanilla bean and topped with a bright, acidic strawberry compote, it is the ultimate sophisticated finale to any dinner party.
🥗 Ingredients
Panna Cotta Base
- 2 cups Heavy cream (at least 36% milk fat)
- 1 cup Whole milk (full fat for best texture)
- 1/2 cup Granulated sugar (superfine sugar works best)
- 2 1/4 teaspoons Powdered gelatin (equivalent to one standard packet)
- 3 tablespoons Cold water (for blooming the gelatin)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 pinch Kosher salt (to balance the sweetness)
Balsamic Strawberry Sauce
- 2 cups Fresh strawberries (hulled and quartered)
- 2 tablespoons Granulated sugar
- 1 teaspoon Aged balsamic vinegar (use high quality for sweetness)
- 1 teaspoon Lemon juice (freshly squeezed)
Garnish
- 6 pieces Fresh mint leaves (small sprigs)
- 1 teaspoon Neutral oil (for lightly greasing ramekins)
👨🍳 Instructions
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1
Pour the 3 tablespoons of cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5-10 minutes to 'bloom' until it becomes a thick, translucent sponge.
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2
Lightly grease six 6-ounce ramekins or decorative molds with a tiny bit of neutral oil (like grapeseed) using a paper towel. This ensures a clean release if you plan to unmold them.
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3
In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Place over medium heat.
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4
Using the tip of a paring knife, scrape the seeds from the vanilla bean pod and add both the seeds and the empty pod to the cream mixture.
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5
Heat the cream mixture, stirring frequently, until the sugar is completely dissolved. Bring it just to a gentle simmer—do not let it reach a rolling boil, as this can break the proteins in the dairy.
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6
Once simmering, remove the pan from the heat. Remove the vanilla bean pod with tongs.
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7
Add the bloomed gelatin to the warm cream. Whisk gently but thoroughly for about 2 minutes until no lumps remain and the gelatin is fully dissolved.
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8
Set the saucepan over a large bowl filled with ice water (an ice bath) for about 5 minutes. Stir occasionally until the mixture is cooled to room temperature but not yet set. This prevents the vanilla seeds from sinking to the bottom.
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9
Divide the mixture evenly among the prepared ramekins. Cover each with plastic wrap, ensuring the wrap doesn't touch the surface.
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10
Refrigerate for at least 4-6 hours, or preferably overnight, until completely set and firm to a light touch.
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11
While the panna cotta sets, prepare the sauce by tossing the strawberries with sugar, balsamic vinegar, and lemon juice in a bowl. Let macerate for 30 minutes at room temperature until syrupy.
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12
To serve, run a thin knife carefully around the edge of each ramekin. Dip the bottom of the mold in warm water for 5 seconds, then invert onto a dessert plate.
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13
Spoon the macerated strawberries and their juices over the panna cotta and garnish with a fresh mint leaf.
💡 Chef's Tips
Use the highest quality heavy cream you can find, as the flavor is the star of the show. Avoid boiling the gelatin, as high heat can weaken its thickening power and result in a grainy texture. If you don't have vanilla beans, use 2 teaspoons of vanilla bean paste for those beautiful black specks. For a lighter version, you can substitute 1 cup of cream with buttermilk for a pleasant tang. Always bloom your gelatin in cold liquid first; adding dry gelatin directly to hot liquid will cause irreversible clumps.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light Vin Santo. Serve alongside crunchy almond biscotti or lace cookies for a textural contrast. For a winter variation, swap strawberries for a warm spiced pear compote. A dusting of crushed pistachios adds a lovely saltiness and crunch. Keep the plates chilled in the fridge before serving to maintain the panna cotta's temperature.