Perfect Vanilla Bean Panna Cotta

I’d never been a huge fan of panna cotta. If I was at an Italian restaurant, I’d much rather have the tiramisu than the panna cotta. Or the bombe oozing with Nutella. I used to always think panna cotta was too boring, too safe. I was so very wrong. And this, this recipe is a revelation. I considered not blogging about it all because the secret would be out. That one of the best desserts I’d ever made is so incredibly easy to execute.

Easy, and stunning, too, in its simplicity. But not boring. Never boring. You can find the recipe from David Lebovitz’s blog here.

I’d made this some time ago but winter didn’t seem the right time to blog about it. Indeed, I’m writing about this now because the weather is finally warming up and it’s a lovely end to a summer meal.

Even better in my books: If you’re hosting, you can make it in advance and unmold it just in time to wow your guests.

I’ve blogged about panna cotta before, the light, low-calorie Skinnytaste version. But the Lebovitz recipe isn’t for a dieter. It’s for the times you want to indulge.

Substitutions: None. Because it’s perfect. But, I served it with a teeny bit of maple syrup and blueberries. Even alone, however, it would be fabulous. Or maybe you’d prefer strawberries, or raspberries. I’ll leave that to you to decide.

Grade: Five unabashed stars out of five.

Would I make this again? I’m considering making it this weekend.






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