What to Use as a Substitute for Vanilla Extract When You’re All Out (Don’t Panic!)

👩‍🍳 Instructions

1. 1

   Prepare Gelatin: In a small bowl, sprinkle gelatin powder over 3 tablespoons of cold water. Let it sit for 5-10 minutes to bloom and soften.
2. 2

   Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, and 1/3 cup granulated sugar. Add the scraped vanilla bean seeds and the spent pod (or vanilla bean paste). Heat over medium heat, stirring occasionally, until the mixture is simmering gently around the edges but not boiling. Remove from heat.
3. 3

   Dissolve Gelatin: Remove the vanilla bean pod from the cream mixture. Add the bloomed gelatin to the warm cream mixture and whisk continuously until the gelatin is completely dissolved and no lumps remain. Make sure it's fully incorporated.
4. 4

   Chill Panna Cotta: Pour the panna cotta mixture into four 4-ounce ramekins or serving glasses. Cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set. Note: For easy unmolding, lightly spray ramekins with non-stick spray before pouring.
5. 5

   Make Raspberry Coulis: In a small saucepan, combine raspberries, 1 tablespoon sugar (if using), and lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the raspberries break down and form a sauce.
6. 6

   Strain Coulis: Press the raspberry mixture through a fine-mesh sieve into a small bowl to remove seeds. Discard the solids. Let the coulis cool completely in the refrigerator.
7. 7

   Serve: To serve, run a thin knife around the edge of each ramekin (if unmolding) and invert onto a serving plate. Spoon the cooled raspberry coulis generously over the panna cotta. Garnish with fresh mint or berries, if desired.