Vanilla Bean Panna Cotta with Blackberry Sauce

Last Updated on December 18, 2020 by

This panna cotta recipe was inspired by a product I received to review but all opinions expressed here are my own.

I am a big fan of dessert and sometimes the simplest flavors are the ones I enjoy most.  Vanilla sometimes gets pushed aside in favor of more complicated flavors but when you find a recipe with only a few ingredients, the mellow taste of vanilla really stands out.  I always make sure to buy REAL vanilla extract as opposed to the artificially flavored stuff you can find sometimes in the grocery store.  There really is a significant difference in flavor!  When I can find it I will buy organic vanilla extract and if that is your preference you can find it at Nielsen Massey.  They also offer a vanilla bean PASTE and if you have never tried this you are seriously missing out.  It is slightly thicker (but still pourable) compared to vanilla extract and loaded with actual vanilla pod seeds.

You get more vanilla flavor with this paste and you also get the 'look' of real vanilla.  Look at a high quality vanilla bean icecream and you will see those tiny seeds in it.  That is the look you will get using this vanilla bean paste and the flavor is out of this world!  In order to spotlight the vanilla I chose this panna cotta recipe that has only a few ingredients and is very simple to make.  If you are looking for other recipes featuring vanilla please scroll down to the linky below the recipe and check out the other Food Blogger Challenge recipes!  I hope you enjoy this panna cotta and if you decide to make it let me know how it turns out!

 Vanilla Bean Panna Cotta with Blackberry Sauce

Yield: 8

Vanilla Bean Panna Cotta with Blackberry Sauce

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Deliciously creamy panna cotta recipe with a lovely vanilla flavor

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 3 cups half-and-half
• 1 cup sugar (divided)
• 2 tsp. Nielsen Massey vanilla bean paste
• 2 cups fresh or frozen blackberries or cherries , plus more for garnish (optional)

Instructions

2. Sprinkle the gelatin over cold water in a small saucepan and let stand one minute
3. Heat on low, stirring occasionally, until gelatin dissolves (about minute) Remove from heat.
4. In a medium saucepan, heat the half and half and ⅓ cup of sugar over medium high heat until bubbles start to form around the edges. Remove from heat.
5. Add the gelatin and the vanilla bean paste and stir gently.
6. Ladle into 8 (½-cup) ramekins or glasses. Cool to room temperature. Cover and chill at least 4 hours or overnight.
7. To make the blackberry sauce: Stir 2 cups of fresh or frozen blackberries and ⅔ cup of sugar together in medium saucepan. Cook over medium low heat until berries start to break down. (about 20 minutes) Puree in a blender, strain and chill for at least one hour.
8. To serve, drizzle the sauce over the panna cotta and top with additional blackberries if desired. If you want to remove the panna cotta from the ramekin just set it in a shallow bowl of hot water for 5 to 10 seconds, run a sharp knife around the edge of the container and invert onto a plate before adding sauce and fruit.

If you would like more vanilla recipes check out my fellow food bloggers!

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Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

Diane Hoffmaster

Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy.  She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire  but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time.  You can learn more about her HERE.