Prep 15 mins
Cook 15 mins
EMichael Reidt has a twist on his pannac cotta. As food and wine says "Panna cotta is an eggless custard, typically served unmolded. But Reidt’s vanilla bean panna cotta is as creamy as a crème brûlée—so creamy, in fact, that he serves it in ramekins." Does not include 3 hours of chilling time
- 1 quart heavy cream
- 1⁄2 cup sugar
- 1⁄2 vanilla bean, split lengthwise, seeds scraped
- 2 1⁄4 teaspoons unflavored gelatin powder
- 3 tablespoons water
- mixed berry, 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.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
- Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. 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.
- MAKE AHEAD The panna cottas can be refrigerated for up to 3 days.