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Le Chaudron recipe
Panna cotta vanille
Vanilla panna cotta
⏱ 20 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)heavy cream (35% fat)
100 g (3½ oz)superfine sugar
3 leavesgelatin6 g total
2 clovesMadagascar vanilla
100 ml (½ cup)whole milk
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) heavy cream (35% fat)
- 100 g (3½ oz) superfine sugar
- 3 leaves gelatin 6 g total
- 2 cloves Madagascar vanilla
- 100 ml (½ cup) whole milk
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in a bowl of cold water for 10 minutes.
- Split the vanilla beans lengthwise and scrape out the seeds.
- Heat the cream and milk with the vanilla beans and seeds and the fleur de sel to a bare simmer.
- Off the heat, steep for 15 minutes, then stir in the sugar until dissolved.
- Stir in the squeezed gelatin until dissolved.
- Strain to remove the vanilla beans.
- Divide among glasses and chill for at least 4 hours until set.
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