Easy Vanilla Panna Cotta
A creamy panna cotta is an effortless, no-bake dessert that can be customized for any event.
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Instructions
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Prepare a vanilla bean by cutting it lengthwise, scraping out the seeds, and setting the seeds aside.
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Combine 2 cups heavy cream, 3/4 cup whole milk, and the vanilla bean pod in a medium saucepan. Heat over medium-low until steaming, approximately 10-15 minutes.
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Remove from heat, then whisk in 1/3 cup granulated sugar and 1/4 teaspoon fine salt until dissolved. Let the mixture sit for 15 minutes.
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Meanwhile, combine 3 tablespoons cold water and 1 tablespoon fresh lemon juice in a small bowl. Sprinkle 1 tablespoon powdered gelatin over the water and let it bloom for about 5 minutes.
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Discard the vanilla bean pod from the warm cream mixture. Whisk the bloomed gelatin into the cream until fully dissolved.
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Pour the cream mixture into a 4-cup measuring cup and whisk in the reserved vanilla bean seeds. Place the measuring cup in a large bowl of ice. Whisk every few minutes until the mixture is cool, about 30 minutes.
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Whisk the panna cotta mixture again to ensure vanilla seeds are evenly distributed. Lightly spray 6 (6-ounce) ramekins with cooking spray and pour about 1/2 cup of panna cotta into each, distributing any remaining seeds. Cover the ramekins with plastic wrap.
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Refrigerate for at least 4 hours, or until set.
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To serve, briefly dip the ramekin bottoms into hot water for 5-10 seconds and invert onto plates, or serve directly from the ramekins.