Ingredients
Scale
For the Vanilla Panna Cotta
- 4 teaspoons powdered unflavored gelatin (or 2 ¾ silver gelatin sheets)
- 6 tablespoons cold water (only if using powdered gelatin)
- ⅓ cup whole milk
- ½ cup heavy cream
- ½ vanilla bean, split & scraped
- Pinch kosher salt
- ¼ cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 ½ cups heavy cream
For the Macerated Peaches
- 1 cup peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 lemon, zested
- 1–2 tablespoons lemon juice (to taste)
Instructions
- Set 6 molds or ramekins on a baking sheet. Spray each with a light coating of nonstick spray.
- If using powdered gelatin: Mix gelatin and cold water together in a small bowl, then let it rest for about 5 minutes.
If using gelatin sheets: Put the sheets in a bowl of ice water and let them soften for 5 minutes, then squeeze out any water. - In a small pot, warm up ½ cup heavy cream, the milk, vanilla bean seeds, pinch of salt, and sugar. Stir until the sugar melts. When it just starts to boil, turn off the heat.
- Add your bloomed gelatin to the hot cream mixture and stir until dissolved.
- In a larger bowl or a blender, add the rest of the cold heavy cream and vanilla extract. Pour the warm cream and gelatin mixture into this, blending or whisking gently until smooth.
- Divide between your prepared molds. Cover with plastic wrap and chill in the fridge. Give it at least 2 hours, but overnight is even better.
- When you’re ready to serve, loosen the panna cotta by running the mold under hot water for a few seconds. Place your serving plate on top, flip, and give a gentle shake to release.
Notes
- Chill the panna cotta long enough to let it set—overnight gives the best texture.
- Don’t skip the nonstick spray; it really helps with unmolding.
- For the smoothest finish, you could strain the mixture before filling the molds.
- If you want a stronger vanilla taste, use a whole vanilla bean.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin
- Calories: 418 kcal
- Sugar: 18 g
- Sodium: 46 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 136 mg