This rich, silky smooth, melt-in-your-mouth Vanilla Bean Panna Cotta the perfect make-ahead dessert for parties. It's a restaurant-worthy dessert you can easily make at home in minutes!
½cupGreek yogurt (I prefer whole milk for best flavor)
Instructions
Add the cream and sugar to a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds to the saucepan. Bring the cream mixture to a simmer over medium-low heat until the sugar is dissolved and the vanilla bean is well-distributed, whisking occasionally.
2 cups heavy cream, ½ cup sugar, 1 vanilla bean
While the cream mixture is cooking, pour the milk into a bowl and evenly sprinkle the gelatin over the top. Let stand about 5 minutes.
½ cup milk, 1 ½ teaspoons unflavored gelatin
Add the gelatin mixture and the Greek yogurt to the warm cream and whisk until smooth.
½ cup Greek yogurt
Evenly divide panna cotta among ramekins, cover with plastic wrap and refrigerate at least 4 hours or overnight. Serve well-chilled and top with fruit, if desired.
Notes
Substitutions:
You can use half in half in place of the heavy cream for slightly lighter dessert.
I prefer using whole milk Greek yogurt for best flavor but you can also use nonfat and 2%. The same goes for the milk.
Swap in 1 tablespoon vanilla extract in place of the vanilla bean, if desired.
Storage:
You can make this recipe up to three days in advance. Store covered in the refrigerator. Leftovers are best used after another two days.
Serving suggestions:
Always serve panna cotta well-chilled for best flavor.
Eat plain or top with almost anything - fresh fruit, puréed fruit/coulis, chocolate or caramel sauce or these easy balsamic roasted strawberries.