Vanilla Panna Cotta

Name: Vanilla Panna Cotta
Yield: Yield: 16 servings, 3¼ inches (8.1 cm) in diameter and 5 ounces (150 ml) each, or 16 servings made in Flexipan No. 1897
Ingredients: 2 vanilla beans; Finely grated zest of 1 orange; 7 cups (1 L 680 ml) heavy cream; 12 ounces (340 g) granulated sugar; 2 tablespoons (18 g) unflavored gelatin powder; 2 cups (480 ml) whole milk

Preparation info

Yield:
16
servings, 3¼ inches ( 8.1 cm ) in diameter and 5 ounces ( 150 ml ) each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 vanilla beans
12 ounces (340 g) granulated sugar

Dessert
Gluten-free

Method

Split the vanilla beans lengthwise and scrape out the seeds. Rub the seeds into a small potion of the sugar to distribute them evenly and break up any clumps.
Combine the heavy cream, vanilla bean–sugar mixture, remaining sugar, vanilla bean pods, and orange zest in a saucepan. Heat to scalding, then remove from the heat and let infuse for about 30 minutes.