Vanilla Bean Panna Cotta
Panna Cotta is an Italian custard that is smooth and can be as simple as this vanilla one or flavored with espresso, chocolate, or more! The options are endless.
But GOODNESS!! This is an absolute favorite when it comes to desserts that I want to be gorgeous but do not have much time to spend with it. I am so obsessed with it and so many reasons why.
First, is it is SO fast and easy, you just have to plan ahead a little bit.
Second, I don’t feel so sugared down and it is truly a light and refreshing dessert.
Lastly, it is a stunner.
I love to put fresh strawberries, blackberries, and raspberries on top of my lemon sauce, but use whatever you have. 🙂
Vanilla Bean Panna Cotta with a fresh lemon sauce
a stunner of a dessert that doesnt take much work, just planning a little head. It is so refreshing with the lemon sauce and fresh berries to bright it all. You can easily please your family and guest swith this light and beautiful dessert.
Ingredients
- 4 cups of half n half
- 3 Tbsp. unvlavored gelatin
- ½ cup of granulated sugar
- 2 tsp. clear vanilla
- pinch of salt
- 1 vanilla bean, optional
- fresh berries
Lemon Sauce:
- 1 egg
- 1 cup of sugar
- 2 Tbsp. cornstarch, thermaflo, or flour
- 2 cups of boiling water
- 2 Tbsp. butter
- 1 lemon, zested and juiced
Instructions
- Pour half n half in saucepan and evenly sprinkle gelatin over the cold half n half and set for 10 minutes.
- Heat on medium high heat for 5-7 minutes, stirring constantly (do not boil) until it starts to simmer.
- Remove from the heat and stir in sugar, vanilla, and salt until it is dissolved. Cut the vanilla bean in half and scrape it out with the back of a butter knife; add to the custard and mix well.
- Pour the custard into 8 small ramekins, small plastic bowls, or goblets. Cover with plastic wrap and place in the refrigerator for up to 6 hours or best overnight.
- To release the panna cotta, use a knife to gently cut around the edge to break it away from the ramekin. Grab a small plate, place it over the ramekin and turn over. You can tap the bottoms of the ramekins and it should come out smoothly. if you are leaving it in your goblets or ramekins, you can skip this step.
Make the lemon sauce:
- Beat one egg into a small saucepan and combine 1 cup of granulated sugar with 2 T. cornstarch and add to the beaten egg.
- Next add 2 cups of boiling water and 2 Tbsp. butter and whisk together. Heat until it begins to thicken, stirring very often.
- Add the lemon zest and juice until your desired consisitency and taste. (if you want it stronger, you can add lemon essential oil or flavoring)
