Don’t you just love desserts with visible vanilla bean seeds? Like creme brulee or this splendid vanilla bean panna cotta? This beautiful layered custard dessert will have jaws dropping from its gorgeous presentation and its dreamy flavor and texture.
Vanilla Bean Panna Cotta
It was The Daring Bakers group that encouraged me to make my first panna cotta years ago. I had never eaten this Italian dessert, which translates to cooked cream, till I created my own.
For this recipe, the silky, egg-free custard that characterizes panna cotta, was thickened with gelatin and flavored with white chocolate and Nieslen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste. Half of the panna cotta was topped with a raspberry sauce and the others with fresh berries and mint. A veritable hit with the two pickiest members of the household!
Inspired by an Italian Meal in New Zealand
Our family took a holiday to New Zealand over Nick’s college break. One of our favorite meals was at a tiny, family-owned restaurant in Rotorua called Leonardo’s. We stuffed ourselves silly with bruschetta, lamb, and pasta.
I’m certain the boys ordered something chocolate for dessert, but it was their raspberry topped panna cotta that caught my attention. I remember my previous attempt being more like jello than custard, and their version was quite the opposite.
Sweet and juicy macerated raspberries spilled across the top of the inverted custard and made for a memorable presentation. I knew I’d need to recreate this stellar dessert at home.
You will not see the results from the mini panna cotta experiment in brioche molds. I dipped the exterior of one of these in hot water in an attempt to release the dessert from its metal form. It wouldn’t budge. And then I dipped it again and flipped it over onto a serving plate where it sank into a blob. Too much heat and not enough jell yielded a sloppy mess.. Thank goodness I had predicted this possible scenario and divided the rest of the custard mixture into glassware as Plan B. Proper refrigeration and no dipping allowed these to firm up just right. The vanilla bean paste perfectly complemented the white chocolate as the flavorings for this dessert. I think I hit a home run with these babies!
Hi and welcome to #VanillaWeek hosted by Terri from Love and Confections. I am so excited about this week-long event. Red velvet and chocolate are everywhere this time of year, and the #VanillaWeek Bloggers have come together to focus on one of our favorite flavors – Vanilla. We hope you join us throughout the week where we will be sharing vanilla recipes from breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter below for our big #VanillaWeek giveaway! CLOSED.
Nielsen-Massey graciously supplied us with a variety of quality products to use in our recipes. I love the dropped jaws when my friends spot the 32-ounce container of their stellar vanilla extract in my pantry. Nielsen-Massey products can be purchased at Williams-Sonoma. All Nielsen-Massey products are gluten-free, allergen-free, GMO-free and Kosher. And if you prefer to go organic, Nielsen-Massey has you covered with a line of organic products. I used both Nielsen-Massey vanilla and Dixie Crystals sugar in my #VanillaWeek desserts. Thanks to Bob’s Red Mill, Silpat and Quirk Books for their generous gifts, too.
- 1 cup whipping cream
- 1/2 cup sugar (I used Dixie Crystals)
- 1/4 teaspoon kosher salt
- 1 teaspoon Nielsen-Massey Vanilla Bean Paste
- 1 package of unflavored, powdered gelatin (Knox)
- 3 tablespoons water to bloom the gelatin
- 1-1/4 cups plain Greek yogurt
- 10 ounces white chocolate, chopped
- Raspberry sauce or fresh berries to garnish, optional
- Add the cream, sugar and salt to a large saucepan. Bring to a simmer over medium-high heat. Once the liquid is heated through and sugar is dissolved, remove from heat and stir in vanilla bean paste. Sprinkle the gelatin over a small bowl containing 3 tablespoons of water and as soon as it softens, whisk the gelatin mixture into warm cream mixture till dissoved. Whisk in yogurt.
- Gently melt the chocolate in a microwave safe bowl, stopping to stir at 30 second intervals till smooth and melted. Let cool a bit before adding it to the cream mixture. Whisk till well combined.
- Carefully pour into glasses or ramekins. Garnish with raspberry sauce, berries and mint if desired.
Amount Per Serving: Calories: 602 Total Fat: 30g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 62mg Sodium: 209mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 2g Sugar: 56g Sugar Alcohols: 0g Protein: 25g
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Strawberry Vanilla Smoothies from Life Tastes Good
The Giveaway! Now CLOSED
Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books, and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing bloggers with samples and products to use for #VanillaWeek. All opinions stated are my own.