Vanilla Bean Panna Cotta with Quick Berry Sauce
Silky, lightly sweet vanilla panna cotta set in individual cups and topped with a fast stovetop berry sauce. Make-ahead friendly and no oven needed.
4 hrs 20 mins
6 servings
Ingredients
- 2 cups Heavy Cream
- 1 cup Milk (Whole)
- 2 ¼ teaspoons Gelatin
- 2 cups Mixed Berries, fresh or frozen
- ½ cup Sugar, divided
- 1 Vanilla Bean
- 1 tablespoon Lemon (Juice)
- ¼ cup Cold Water
- 1 pinch Salt
Directions
- Pour the cold water into a small bowl, sprinkle the gelatin over it, and let it bloom for 5 minutes.
- In a medium saucepan over medium heat, warm the cream, milk, most of the sugar, the vanilla seeds and pod, and the salt, stirring until the sugar dissolves and the mixture steams. Do not let it boil.
- Remove from the heat, discard the vanilla pod, and whisk in the bloomed gelatin until fully dissolved.
- Divide the mixture among 6 small cups or ramekins, cover, and refrigerate until set with a gentle wobble, at least 4 hours.
- Meanwhile, combine the berries, the remaining sugar, and the lemon juice in a small saucepan over medium heat. Simmer, stirring and lightly mashing, until juicy and slightly thickened, 6–8 minutes. Cool, then chill.
- Spoon the berry sauce over the set panna cotta to serve. Tip: if using vanilla extract instead of a bean, stir it in after removing the pan from the heat; panna cotta keeps covered in the fridge up to 3 days.
