Vanilla Panna Cotta

  • Level: Intermediate
  • Total: 6 hr 35 min
  • Prep: 25 min
  • Inactive: 6 hr
  • Cook: 10 min
  • Yield: 6 to 8 servings
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Ingredients

2 cups heavy cream

1 vanilla bean

1/2 cup sugar

1 1/2 teaspoons unflavored gelatin (about 1/2 packet)

1/2 cup whole milk

1/2 cup whole-milk Greek yogurt

Sliced strawberries and fresh mint, for garnish (optional)

Directions

  1. Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
  2. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  3. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
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