Vanilla Panna Cotta

Yield 2½ cups

  • 1 3/4 teaspoons gelatin (1.75 sheets)
  • 2 Tablespoons cool water
  • ½ cup milk
  • 1 ½ cups heavy cream
  • 1 ½ each vanilla beans, split & scraped
  • ¼ cup brandy
  • 60 grams sugar, granulated
  • pinch salt
  • 1/2 cup heavy cream, whipped (makes 1 cup)


  1. Sprinkle the gelatine over the water in a small bowl and allow to “bloom” for 5 minutes.
  2. Meanwhile, combine the rest of the ingredients in a sauce pan (including the scraped vanilla bean seeds and the pods), bring to a simmer & turn off immediately. Allow to sit for 5 minutes.
  3. Pour into a bowl that has been placed over an ice bath. Bring the temperature down to 140 degrees, add the gelatin and stir to dissolve. Bring the temperature down even more until it is slightly cool to the touch. Whisk in the whipped cream. Pour into bowls and allow to chill and set for at least 3 hours.

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