Using a paring knife, scrape off the vanilla beans from the split vanilla pod. Place the cream, vanilla bean, and sugar in a saucepan and bring to a boil. Turn down heat and simmer then add gelatin mixture. Turn off heat. Allow to cool a little. Put in molds. Chill for 4 hours or overnight. Press the pureed strawberries through a mesh strainer to separate the seeds. Pour the strained strawberry juice into a glass measuring cup with a pouring spout. In 3/4 cup water, sprinkle the gelatin on top and stir well. Set aside for 10 minutes to allow the gelatin to thicken. How to Make White Chocolate Panna Cotta - Step By Step. Bring the milk and cream to a boil in a medium sized saucepan (photo 1). Once boiling turn off the heat and add the white chocolate and sugar and stir until melted (photo 2-3). Once melted add the gelatin and whisk to avoid any lumps until dissolved (photo 4). Ingredients ¼ cup (60 ml) cold water or milk 1 ¼ teaspoons (4g) unflavored powdered gelatin* 2 cups (480 ml) heavy cream ¼ cup (50g) granulated sugar 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded Instructions. Bloom gelatin sheets in ice water. In a medium saucepan, combine heavy cream, whole milk, and sugar. Bring the mixture to boiling point on medium-high heat. Approximately 3-5 minutes. Stir occasionally. Don't let the mixture boil so hard or it will be separated. Remove the saucepan from heat. Place the clean strawberries in a blender or food processor and blend until smooth. You can strain the strawberry puree through a fine mesh strainer to remove any seeds, (this optional). In a separate small bowl, combine the remaining 2 tsp of agar agar and 2 Tbsp warm water and stir to dissolve the agar agar. Divina Cucina Panna Cotta 6 Servings. 4 cups heavy cream (or substitute half-and-half, or use half buttermilk) 1/2 cup sugar 2 teaspoons vanilla extract 2 packages unflavored gelatin, such as Knox Directions. Combine the gelatin, ¼ cup of the milk, and the vanilla extract in a small bowl. Stir with a fork until smooth. Let the gelatin bloom about 10 minutes. Meanwhile, heat the heavy cream, sugar, and the remaining 1 ¼ cups of milk in a heavy-bottomed saucepan over medium heat until it barely comes to a simmer. 85d8sC.