Vanilla jelly

Name: Vanilla jelly
Total time: 4 h 30 min
Yield: 6-8 servings
Cuisine: Hungarian
Ingredients: 8 dl (3.5 cups) heavy cream (30-35%); 135 g sugar; 9 egg yolks; seeds of 1 vanilla pod (or 2 tsp vanilla extract); 18 g powdered gelatin (or 9 sheets); 3 tbsp cold water for the gelatin; 1 pinch salt

Time: 30 minutes + 4 hours chilling6-8 servingsapprox. 480 kcal / serving (estimated)approx. 8 g protein / serving

Vanilla jelly (or Hungarian-style vanilla panna cotta) is a silky chilled dessert of the old confectionery tradition: egg-yolk and cream custard set with gelatin. This version is rich and creamy, perfect for festive occasions. It has only 5 main ingredients and can be made ahead.

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Method

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Sprinkle the powdered gelatin into 3 tbsp cold water and let it bloom for 5-10 minutes. Soak sheet gelatin in cold water, then squeeze out.
In a small pot, heat the cream with the vanilla pod and seeds until just below simmering (about 80 °C), cover and let stand for 10 minutes.
Whisk the egg yolks with the sugar and salt until smooth (no need to make it foamy). Pour in the warm cream in a thin stream, stirring.
Return everything to the pot and, over low heat, stir constantly until it reaches 82-84 °C, or until the custard coats the spoon and a finger-drawn line stays. Do not let it boil, or the egg will curdle.
Take off the heat, stir in the bloomed gelatin until fully dissolved. Strain through a fine sieve.
Pour into small molds (or one larger silicone mold), cool at room temperature, then cover and chill for at least 4 hours. To serve, dip the mold in warm water and turn out onto a plate. Serve with fruit sauce or sour cherry jam.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Do not let the custard boil, or the egg will curdle.
Straining through a sieve makes it perfectly smooth.
A tart fruit sauce (raspberry, sour cherry) makes a lovely contrast.
Use a little less gelatin for a softer set.

Frequently asked questions

Can it be lighter?

Yes, with half cream and half milk and fewer yolks, but it will be less silky.

How long does it keep?

3 days in the fridge.

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