Originating in the Piedmont region of Italy and quickly engaging gourmands around the world, our panna cotta recipe embodies the timeless Italian dessert. With its velvety texture and delicate vanilla notes, this rich treat is a symbol of culinary finesse. Panna cotta, which means “cooked cream” in Italian, captures the essence of simplicity while providing a luxurious experience for the palate—so much so, we hope you serve it with your favorite apéritif at your next hosting opportunity. And while we can’t promise the incomparable views that define dining in your destination on your intimate SeaDream yacht, this recipe is sure to engage your dinner guests, no matter how discerning.
Ingredients:
2 c. heavy cream
1 c. whole milk
½ c. granulated sugar
1 t. vanilla extract (or seeds from 1 vanilla bean)
2 ½ t. unflavored gelatin powder
3 T. cold water
Instructions:
Prepare the gelatin. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
Heat the cream mixture. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Add the vanilla. If using a vanilla bean, split it and scrape the seeds into the cream mixture. Add the pod as well. If using vanilla extract, add it after removing the mixture from heat.
Dissolve the gelatin. Remove the saucepan from the heat and take out the vanilla bean pod, if used. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.
Strain and pour. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This step ensures a smooth panna cotta by removing any undissolved gelatin or vanilla bean pieces.
Chill. Pour the mixture into individual ramekins or serving glasses. Let them cool to room temperature before covering with plastic wrap. Refrigerate for at least 4 hours, or until set.
Serve. To unmold, dip the ramekins briefly in hot water and run a knife around the edge before inverting onto a plate. Alternatively, serve directly in the glasses or ramekins. Top with fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce if desired.
Serves: 4-6
A Culinary Q&A with Executive Chef Tomasz
Meet Chef Tomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.
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