Come try the creamy indulgence of this super delicious, super simple Vanilla Panna Cotta recipe. Luxurious and comforting in equal measure. Originating in the Piedmont region of Italy, this silky dessert is a symbol of elegance and simplicity.
Literally translated, panna cotta means ‘cooked cream’. A careful blend of sweetened cream and gelatine at its heart, this dish can be flavoured 100 different ways. In this, the simplest of versions, vanilla is the star of the show. Pair it with a fresh fruit or a flavourful sauce of your choice. Alternatively, it’s possible to flavour the panna cotta itself with coffee, lavender, almond or an endless other number of choices. Begin with this vanilla panna cotta and see where your creative juices take you from there.
The texture? Prepare yourself for a velvety smoothness that’s almost poetic. Each spoonful is a journey into a cloud-like dessert dream. It’s the kind of dessert that makes you close your eyes and savour the moment.
The allure of a Panna Cotta lies in its ability to captivate the senses. The rich aroma of vanilla, the silky smoothness of the custard and the elegant presentation create an experience both visually stunning and irresistibly delicious. Whether it’s a special celebration, a dinner party, or a simple craving for something sweet, this dessert is sure to rise to any occasion.
In the world of desserts, this Vanilla Panna Cotta recipe is the epitome of sophistication. So, dive into the creamy bliss of our Vanilla Panna Cotta and realise that sometimes, less is more.
Equipment: Along with some basics you’ll need a set of Electronic scales, a Milk pan/ Saucepan, a set of 4 Ramekins and a Roasting pan
Explore More
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
Disclosure: This website may contain affiliate links, which means I may earn a commission if you click on a link and make a purchase. However, it won’t cost you anything extra and I only recommend products and services that I truly believe in
Vanilla Panna Cotta Recipe
Vanilla Panna Cotta
Equipment
Ingredients
- 450 ml Double/ Heavy cream
- 4 tbsp Caster sugar
- 1 Vanilla pod (Or good quality vanilla paste)
- 3 leaves Gelatine
- 200 grams Berries to serve (Optional)
Instructions
Prep
- Weigh/ measure your ingredients
- Take the seeds from the vanilla pod (See recipe notes)
- Soak the gelatine as per packet instructions (See recipe notes)
To Make
- Place the cream, sugar and vanilla seeds (or paste) into the saucepan and over a medium heat, warm while stirring.
- Barely bring to a simmer, reduce heat, and warm for 2-3 minutes. Remove from the heat
- Squeeze the water from the gelatine, add to the warm cream mixture and stir well with a small whisk until thoroughly dissolved
- Pour the mixture equally into the ramakins and allow to cool in the fridge for at least 2hrs
To Serve
- Turn each ramakin onto your serving plate. If the panna cotta wont drop from the ramakin, dip it into warm water for a few seconds to release the edges and try again
- Serve with berries of your choice or a drizzle of sauce such as chocolate or salted caramel
Notes
- Cut the vanilla pod length ways with a sharp knife and gently scrape out the seeds inside. Be careful not to scrape too hard as you’ll drag too much of the pod with it. Don’t throw the empty pods away though, I put mine in an airtight container with sugar. They last a long, long time and keep imparting their flavour into the sugar, delicious in coffee
- The amount of gelatin used in panna cotta is critical. Gelatine can vary in strength so you may want to test a small batch of panna cotta first. The final dish should be set but silky smooth and soft. Too much gelatine can make the dish too thick and much less enjoyable in the mouth
Nutrition
Return to Desserts and Sweet Treats Collection