*Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.
Vanilla Bean Panna Cotta is a rich and creamy dessert with a smooth vanilla taste. Topped with fresh strawberries and you’re walking on air!
Welcome to #VanillaWeek hosted by Terri from Love and Confections. I am so excited about this week-long event! The #VanillaWeek Bloggers have come together to focus on one of our favorite flavors – Vanilla. We hope you join us throughout the week where we will be sharing vanilla recipes from breakfasts, drinks, desserts and even savory dishes!
Panna cotta is a dessert that I usually order when I’m out to eat. I love it’s rich and creamy texture, the way that it seems to melt in my mouth. Vanilla bean panna cotta has been on my list of recipes to make for a very long time. It’s unbelievably easy to make, and you can be sure I’ll be making it more often. Instead of using regular extract, I decided to use Madagascar Bourbon Pure Vanilla Bean Paste
With it’s simple ingredients, panna cotta can be changed up a dozen ways- all you have to do is use your imagination!
Vanilla Bean Panna Cotta is a rich and creamy dessert with a smooth vanilla taste. Topped with fresh strawberries and you're walking on air!
4 hr, 15 Prep Time
10 minCook Time
4 hr, 25 Total Time
Yields 6
Save RecipeIngredients
- 6 - 1/2 cup custard dishes, lightly buttered
- 1 packet unflavored gelatin {1 tablespoon}
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- 1/3 cup sugar
- 1 1/2 teaspoons Nielsen Massey Vanilla Bean Paste
Instructions
- Sprinkle the gelatin onto the cold water in a small pan
- Let sit until absorbed
- Heat on low until gelatin is melted, about 2-3 minutes
- Remove from heat
- In a large saucepan, combine heavy cream, half and half and sugar
- Heat until just boiling
- Remove from heat and stir in the gelatin mixture
- Add vanilla bean paste, stirring until well combined
- Divide between 8 custard dishes
- Cover with plastic wrap and chill for at least 4 hours in refrigerator
- Serve with fresh strawberries
- Calories 4181
- Total Fat: 270 g 415.38%
- Saturated Fat: 159 g 795%
- Cholesterol: 2154 mg 718%
- Sodium: 1314 mg 54.75%
- Potassium: 773 mg 22.09%
- Total Carbohydrate: 377 g %
- Sugar: 376 g
- Protein: 74 g
- Vitamin A: 210.12%
- Calcium: 1875 mg 187.5%
- Iron: 5 mg 27.78%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Be sure to check out all these other amazing #VanillaWeek recipes!
Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
I Love You Strawberry Cake from Hip Foodie Mom.
Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
Vanilla Bean Cheesecake No-Churn Ice Cream from Cupcakes & Kale Chips.
Vanilla Bean Cream Puffs from Taste Cook Sip.
Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
Vanilla Macarons from Love and Confections.
White Chocolate Dipped Snickerdoodles from Life Tastes Good.
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