Vanilla Panna Cotta recipe

This elegant Italian dessert is wonderfully creamy, smooth, and infused with the delicate aroma of vanilla. It's surprisingly easy to make and perfect for a light, sophisticated finish to any meal.

Servings: 4 Prep time: 15 minutes Cook time: 10 minutes Total time: 4 hours 25 minutes (includes chilling) Difficulty: Easy

Ingredients

• For the Panna Cotta:

  • 500 ml (2 cups) heavy cream (double cream)

  • 75 g (1/3 cup) granulated sugar

  • 10 ml (2 teaspoons) vanilla extract OR 1 vanilla bean, split lengthwise

  • 7 g (2.5 teaspoons) unflavored powdered gelatin

  • 60 ml (1/4 cup) cold water

• For Garnish (Optional):

  • Fresh berries (strawberries, raspberries, blueberries)

  • Chocolate shavings

  • Mint sprigs

Equipment

• Small saucepan

• Whisk

• Measuring cups and spoons

• Small bowl

• 4 individual ramekins or molds (150-200 ml / 5-7 oz capacity each)

Instructions

1. Bloom the Gelatin (5 minutes): In a small bowl, sprinkle the powdered gelatin over the cold water. Stir briefly and let it sit for 5 minutes. The gelatin will absorb the water and swell, becoming thick and jelly-like.

2. Heat the Cream Mixture (5 minutes): While the gelatin blooms, pour the heavy cream and granulated sugar into a small saucepan. If using a vanilla bean, scrape the seeds into the cream and add the pod as well. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling. Remove from heat. If using vanilla extract, stir it in now. Remove the vanilla bean pod if used.

3. Dissolve the Gelatin (2 minutes): Add the bloomed gelatin mixture to the hot cream. Whisk continuously for about 1-2 minutes until the gelatin is completely dissolved and no granules remain. Ensure it's fully incorporated for a smooth panna cotta.

4. Pour into Molds (2 minutes): Carefully pour the panna cotta mixture evenly into your four individual ramekins or molds.

5. Chill (4 hours minimum): Place the ramekins in the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is set and firm to the touch.

6. Serve (1 minute): To serve, you can either enjoy the panna cotta directly from the ramekins or, for easy unmolding, briefly dip the bottom of each mold in warm water for about 10-15 seconds. Invert onto a serving plate. Garnish with fresh berries, chocolate shavings, or a mint sprig if desired.

Tips & Variations

• For Easy Unmolding: Lightly grease your ramekins with a neutral oil before pouring, or line them with plastic wrap for a perfect release.

• Adjust Sweetness: Feel free to adjust the amount of sugar to your preference. Start with 60g (1/4 cup) for a less sweet version.

• Quality Vanilla Matters: Using a good quality vanilla extract or, even better, a fresh vanilla bean, will significantly enhance the flavor.

• Vegan Panna Cotta: Replace heavy cream with full-fat coconut milk (from a can) and use agar-agar powder instead of gelatin (follow package instructions for 500ml liquid, typically 1-2 tsp).

• Chocolate Panna Cotta: Add 50 g (1.8 oz) of chopped dark chocolate to the hot cream mixture in step 2, stirring until melted and smooth, before adding the gelatin.

• Fruit Swirl: Before chilling, swirl a tablespoon of fruit purée (like raspberry or mango) into each ramekin for a beautiful marbled effect and extra flavor.

Estimated Nutrition Per Serving

• Calories: ~380 kcal

• Protein: ~4 g

• Carbohydrates: ~22 g

• Fat: ~32 g

Shopping List

• Heavy cream

• Granulated sugar

• Vanilla extract (or vanilla bean)

• Unflavored powdered gelatin

• (Optional) Fresh berries

• (Optional) Dark chocolate

Allergen Tags

Contains: dairy

Quick summary: Creamy vanilla panna cotta, easy to make, perfect elegant dessert.