I’m having a dinner party and want to impress my guests with my killer dessert skills (and not have to hide the Entenmann’s boxes). So I called up John Cheng and begged him to give me the easiest recipe he could think of.
1 quart heavy cream
3/4 cup sugar
1 vanilla bean (split in half)
4 sheets of gelatin (bloomed in cold water)
Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to a saucepan with the heavy cream. Add the sugar and bring to a boil. Discard the vanilla pod.
Bloom gelatin sheets by placing them in cold water (doesn’t matter how much–just make sure they’re completely immersed). According to John, you’ll know when they’ve bloomed, i.e. go soft. Squeeze out the excess water.
Add sheets to hot cream to dissolve, pour it into 6 or 8 ramekins and refrigerate until they’re set. It’s seriously that easy.
A few extra hints from John:
You can also use champagne glasses to hold the panna cotta. (Sounds pretty.) And feel free to be creative–add whatever you want to the recipe…berries, chocolate, alcohol, passion puree…whatever floats your boat!
Time to get cooking. Thanks John!