Ingredients
- 3 cups heavy cream
- ⅓ cup sugar
- 1 vanilla bean, seeds scraped, pod and seeds reserved
- 1 (1/4-ounce) envelope gelatin (about 2 1/2 teaspoons)
- 1 cup dulce de leche or goat’s-milk dulce de leche (see note)
- Nutritional Information
Nutritional analysis per serving (8 servings)
462 calories; 35 grams fat; 22 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 5 grams protein; 133 milligrams cholesterol; 84 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- Combine the cream and sugar in a large saucepan, set over medium heat and bring to a boil. Whisk in the vanilla pod and seeds, breaking up the seed clumps. Lower the heat and gently simmer for 1 minute. Remove from the heat and let sit for 10 minutes.
- Pour the gelatin into a small saucepan. Add 2 tablespoons cold water and let sit for a few minutes. Put the saucepan over the lowest heat possible and warm it until the gelatin has dissolved, making sure it doesn’t boil. Transfer the gelatin mixture to the vanilla-infused cream and whisk to combine. Remove the vanilla pod.
- Set out 8 (1/2-cup) glasses. Place 2 tablespoons of dulce de leche in each. (Avoid using a wet spoon: water will discolor the dulce de leche.)
- Divide the warm cream mixture between the glasses. Let cool to room temperature, then place in the refrigerator for at least 3 hours. If left for more than a day, the water in the panna cotta will discolor the dulce de leche, so do not prepare too far in advance.
- Dulce de leche is available at many specialty grocery stores. Goat’s-milk dulce de leche is available at www.latienda.com.
4 hours
Dining and Cooking