Vanilla Bean Panna Cotta Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin evenly over 2 tablespoons cold water in a small bowl. Let sit 5–8 minutes until gelatin absorbs the water and becomes spongy.

Prepare vanilla

Split 1 vanilla bean lengthwise and scrape seeds with the back of a knife. Place both seeds and scraped pod into a medium saucepan.

Combine dairy and sugar in saucepan: add 2 cups heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar and a pinch of fine sea salt to the saucepan with the vanilla seeds and pod.

Heat mixture: over medium heat, warm the cream mixture, stirring occasionally, until steam appears and small bubbles form at the edge (do not boil). Heat until about 170–175°F (just below simmer), about 5–7 minutes.

Remove vanilla pod: remove the saucepan from the heat and fish out the vanilla pod (you can rinse, dry, and save it for sugar later).

Add gelatin: add the bloomed gelatin to the warm cream and whisk until completely dissolved, about 30–60 seconds. If needed, gently return to low heat for 15–30 seconds while stirring—do not boil. Taste and adjust sweetness if desired.

Strain and portion: for extra-silky texture, strain the panna cotta through a fine-mesh sieve into a clean measuring cup or bowl. Pour into 6 (4–6 oz) ramekins or serving glasses, filling evenly. Let cool at room temperature for 20–30 minutes.

Chill: transfer ramekins to the refrigerator and chill until set, at least 4 hours and up to 48 hours.

Cook strawberries: combine 2 cups quartered Florida strawberries, 2 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice in a medium saucepan. Let macerate 5–10 minutes to draw juices.

Simmer: place saucepan over medium heat and cook, stirring occasionally, until strawberries soften and sauce thickens slightly, about 6–8 minutes. Use the back of a spoon to crush a few berries for texture but leave some pieces whole.

Finish: remove from heat and stir in 1/4 teaspoon vanilla extract if using. Let cool to room temperature. The compote will thicken further as it cools.

Make the dough: working quickly, rub or cut 4 tablespoons cold diced unsalted butter into 1/2 cup all-purpose flour, 2 tablespoons powdered sugar, and 1/8 tsp fine sea salt until the mixture resembles coarse crumbs with some pea-size pieces. Stir in 1/4 teaspoon vanilla extract; if mixture is too dry, add 1/4 tsp cold water.

Bake or pan-toast: preheat oven to 350°F (175°C). Spread the crumb mixture on a small baking sheet lined with parchment and bake 10–12 minutes until pale golden at edges. Alternatively, toast in a dry skillet over medium heat for 6–8 minutes, tossing, until lightly golden. Let cool completely — the crumbs will crisp as they cool.

Crumble to texture: once cool, use fingers to break into a fine crumble for sprinkling over panna cotta.

Portion compote: remove panna cotta from fridge when set. Spoon a generous tablespoon or two of cooled strawberry compote onto each panna cotta, allowing some sauce to run down the sides.

Add shortbread: sprinkle about 1–2 tablespoons of shortbread crumble on top of each portion to provide crunch. Adjust amount per serving preference.

Garnish and serve: top each portion with a fresh strawberry half and a sprig of micro mint or mint leaf. Serve chilled.

Make-ahead and storage: panna cotta can be made and kept covered in refrigerator for up to 48 hours. Store compote separately in an airtight container for up to 3 days. Shortbread crumble keeps in an airtight container at room temperature for up to 3 days; re-crisp briefly in a low oven if needed.