Mimi Thorisson's Panna Cotta
- 1/2 cup (120 mL) whole milk
- 1 2/3 cups (400 mL) whipping cream
- 1/3 cup (65 g) granulated sugar
- 1 vanilla bean, split lengthwise
- 2 gelatin leaves (see note), softened in cold water and drained
- Fresh fruit coulis, or chocolate or caramel sauce, for serving (optional)
In a medium saucepan, combine the milk, cream and sugar. Scrape in the vanilla seeds and add the pod, too. Stir over low heat until the sugar has dissolved, being careful not to let the milk boil, about 4 minutes. Remove from the heat. Add the softened gelatin and whisk until dissolved. Set aside and cool to room temperature.
Once cooled, remove the pod and give the mixture a good stir to evenly distribute the vanilla seeds. Divide the mixture among four 4-ounce (125 mL) ramekins (3 1/2-inch/9 cm diameter, 1 1/2-inches/4 cm deep). Transfer to the refrigerator and let set for at least 6 hours and up to 24 hours.
To serve, dip the bottom of the ramekins in a bowl of warm water for a few seconds to loosen. Flip and unmould onto a plate. If desired, serve with a fresh fruit coulis or chocolate or caramel sauce.
Note: If you can’t find gelatin sheets, use 2 teaspoons powdered gelatin, which should first be dissolved: Place 2 tablespoons boiling water in a small heatproof bowl. Sprinkle the gelatin powder over it and stir until the gelatin has dissolved. Stir into the milk mixture at the end of step 1, as directed.