Vanilla bean panna cotta with fresh berries
Preppy Kitchen · ♥ 4.3K likes · 119.3K views · 5 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup cold water
- 1 packet unflavored gelatin
Put the cold water in a small bowl and sprinkle the gelatin evenly over the top. Set aside to hydrate.
Blooming the gelatin
- 100 g granulated sugar
- 1 cup whole milk
- 1 whole vanilla bean
In a medium pot, combine the sugar and whole milk. Split the vanilla bean, scrape out the seeds, and add the seeds and the pod.
The milk, sugar and vanilla
- 1½ cup heavy cream
Heat over medium-low, stirring with a spatula or wooden spoon, to about 140 degrees, hot to the touch; check with clean fingers or a thermometer.
Off the heat, add the bloomed gelatin and whisk until fully dissolved. Whisk in the heavy cream.
Strain to remove the fibrous parts of the pod. Save the pod to dry and add to sugar for vanilla sugar.
Divide the mixture evenly among the containers. Refrigerate six hours to overnight, covered if other things in the fridge might lend smells, until set with a soft jiggle.
Portioning and chilling