Please note: This is not an ad for a specific type of vanilla bean paste! She shows her preferred brand here. What I use is Taylor and Colledge vanilla bean paste (I also keep a vacuum-sealed bag of beans on hand). So use what you have, this isn’t meant to push a specific brand.
2 1/2 tsp gelatine powder , unflavoured – can reduce to 2 1/4 tsp if not un-moulding
1/2 cup milk , full fat
Panna Cotta:
1 cup milk , full fat
1 1/2 tsp vanilla bean paste with seeds (substitute vanilla extract) OR 1 vanilla bean pod
1/4 cup caster sugar (superfine sugar)
1 pinch cooking salt / kosher salt
1 1/4 cups heavy or thickened cream , or whipping cream (un-whipped), not dolloping cream
Oil spray , neutral flavour (eg canola, not olive oil)
Bloom gelatine in saucepan 5 min, warm to melt. Add sugar, milk, vanilla and salt, once milk is warm, cool 10 min. Add cream, fridge 1 hr (stir), then pour into lightly oiled moulds. Fridge 6 hrs+, invert!
**My own notes**: You can make a vegetarian version of this using agar agar instead of gelatin. If you don’t have caster sugar, it’s pretty easy to make yourself just pulsing a few times in a food processor or vitamix. She uses the superfine sugar because it dissolves better. **Blooming** the gelatin just refers to dissolving it over very gentle heat so you don’t get weird rubbery clumps in your dessert later.
1 Comment
Please note: This is not an ad for a specific type of vanilla bean paste! She shows her preferred brand here. What I use is Taylor and Colledge vanilla bean paste (I also keep a vacuum-sealed bag of beans on hand). So use what you have, this isn’t meant to push a specific brand.
Source: [Recipe Tin Eats](https://www.recipetineats.com/panna-cotta/)
2 1/2 tsp gelatine powder , unflavoured – can reduce to 2 1/4 tsp if not un-moulding
1/2 cup milk , full fat
Panna Cotta:
1 cup milk , full fat
1 1/2 tsp vanilla bean paste with seeds (substitute vanilla extract) OR 1 vanilla bean pod
1/4 cup caster sugar (superfine sugar)
1 pinch cooking salt / kosher salt
1 1/4 cups heavy or thickened cream , or whipping cream (un-whipped), not dolloping cream
Oil spray , neutral flavour (eg canola, not olive oil)
Bloom gelatine in saucepan 5 min, warm to melt. Add sugar, milk, vanilla and salt, once milk is warm, cool 10 min. Add cream, fridge 1 hr (stir), then pour into lightly oiled moulds. Fridge 6 hrs+, invert!
**My own notes**: You can make a vegetarian version of this using agar agar instead of gelatin. If you don’t have caster sugar, it’s pretty easy to make yourself just pulsing a few times in a food processor or vitamix. She uses the superfine sugar because it dissolves better. **Blooming** the gelatin just refers to dissolving it over very gentle heat so you don’t get weird rubbery clumps in your dessert later.