RECIPE: Peaches and Cream Panna Cotta

Peaches and Cream Panna Cotta with Candied Pistachio and Almond Lace Tuile


Vanilla Bean Panna Cotta


4 sheets              Gelatin

2 1/2 cups           Heavy Cream

3/4 cups              Milk

1/2 cups              Granulated Sugar

1/2 each              Vanilla Bean (split and scraped)


1)  Bring Heavy Cream and Milk to a boil

2)  Add Sugar and  Vanilla Bean, stir until sugar is dissolved

3) Bloom Gelatin sheets in ice water until soft

4) Add gelatin to hot milk and sugar mixture

5) Pour into molds and chill for at least 4 hours, preferably over night 

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