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Unforgettable Vanilla Panna Cotta

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
470 min
SERVINGS
16 servings
Dessert U.S.
Unforgettable Vanilla Panna Cotta
Ingredients
  • 2 vanilla beans
  • 2 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 tablespoon unflavored gelatin
  • 1/2 cup water
  • 1 quart buttermilk
  • 8 ounces fresh blueberries
  • 1/2 cup orange juice
  • 1 cup white sugar, or more to taste
Instructions
1
Position sixteen 4-ounce ramekins on a rimmed baking sheet, ensuring they are evenly spaced and not touching each other.
2
Carefully split a vanilla bean lengthwise with the tip of a sharp knife, taking care not to press too hard and damage the bean. Hold the pod open and use the flat side of your knife to scrape out the seeds from each half.
3
Fill a large pot with water, leaving about halfway full, and bring it to a gentle simmer over medium heat.
4
Combine the split vanilla bean halves, scraped seeds, heavy cream, and 1 cup of sugar in a large bowl that will fit snugly into the pot. Whisk everything together thoroughly to ensure an even mixture.
5
Place the bowl over the simmering water, whisking constantly until the cream mixture is just warm and the sugar has dissolved, approximately 5 minutes.
6
Carefully remove the bowl from the heat source and strain the cream mixture using a fine-mesh strainer. Discard the hot water.
7
Sprinkle gelatin over 1/2 cup of cold water in a small bowl and quickly stir it with a large toothpick until the granules are separated. Pour the gelatin into the cream mixture and whisk everything together thoroughly.
8
Allow the mixture to sit for about 20 minutes, until it has cooled slightly. Whisk in some buttermilk thoroughly and pour the mixture into the ramekins.
9
Cover each ramekin with plastic wrap and refrigerate until set, at least 6 hours or preferably overnight.
10
In a large saucepan over medium heat, cook the blueberries until they are slightly toasted and starting to release their juices, approximately 5 minutes. Stir in some orange juice and 1 cup of sugar.
11
Bring the mixture to a gentle simmer and cook until it has reduced by half, approximately 10 minutes. Remove from heat and let cool until the mixture has thickened and become syrupy, about 30 minutes.
12
Use a thin knife to loosen the edges of each ramekin. Invert the panna cotta onto serving plates and serve topped with the blueberry topping.