Panna cotta is one of life’s simple pleasures. It’s silky, creamy, sweet, and undeniably delicious! My vanilla panna cotta is lightly flavored with vanilla bean paste to enhance the overall taste of the dish, and I must say, it’s truly so yummy. It’s one of my favorite light desserts to make for dinner parties, and it’s quite simple to put together. The hardest part is waiting for it to set!
While it might take nearly four hours to set, this panna cotta is well worth the wait! I love cutting into the first bite with its jiggly texture and creamy, melt-in-your-mouth texture. Despite using gelatin, I promise that this vanilla panna cotta recipe is not difficult to execute– just stir, heat, and set!
What’s in This Panna Cotta Recipe?
- Unflavored Gelatin: Helps set the panna cotta, so don’t skip it! I used powdered, but you can also use sheets. Soften 3 sheets (12.5 grams) in 2 cups of cold water for 5-10 minutes. Wring the sheets out and stir them into the warm panna cotta mixture in step 3.
- Dairy: I love the combination of cream and milk– it gives just the right amount of creaminess.
- Sugar: Granulated sugar sweetens the pudding just slightly.
- Vanilla Bean Paste: Gives the pudding that classic vanilla flavor but it also adds little specks of vanilla bean to the mixture so it truly looks like it is vanilla flavored. Feel free to swap out 1 teaspoon pure vanilla extract or the caviar from one vanilla bean.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover vanilla panna cotta tightly wrapped in plastic wrap in the refrigerator for up to 3 days or freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before serving cold.
Tips for Success
- Do NOT skip blooming the gelatin in the warm water. It needs to be fully dissolved for the best texture.
- Don’t add the gelatin while the panna cotta is still over the heat; too much heat will weaken the gelatin.
- Let the panna cotta set for at least 4 hours.
- I do not recommend rushing the setting process by freezing the panna cotta; it will not set properly.
- A runny panna cotta can be caused by too little gelatin or not enough setting time. I like to use the ratio of approximately 1 teaspoon of gelatin per cup of dairy to ensure that the panna cotta sets but is not rubbery.
Vanilla Panna Cotta Recipe
Ingredients
- 2¼ teaspoons unflavored gelatin (1 packet)
- 1 tablespoon water warm (100-110°F)
- 1 cup heavy cream
- 1 cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla bean paste
Equipment
- Kitchen Scale (optional)
- 4 Ramekins
Instructions
- In a small bowl, stir the gelatin and warm water together. Set aside.2¼ teaspoons unflavored gelatin, 1 tablespoon water
- In a small saucepan set over medium heat, whisk the cream, milk, and sugar together until the sugar has fully dissolved. Make sure to keep whisking constantly so the mixture doesn’t foam too much.1 cup heavy cream, 1 cup whole milk, ¼ cup granulated sugar
- Once the sugar has dissolved, remove the pan from the heat and whisk in the gelatin and vanilla bean paste.1 teaspoon vanilla bean paste
- Divide the panna cotta base between four (6-ounce) ramekins and transfer them to the fridge to chill until set, at least 4 hours or up to overnight.
- To serve, garnish with fresh berries or jam and enjoy.
- (Optional) To remove the panna cotta from the ramekin, fill a shallow bowl with very hot water. Dip the ramekin in the water (making sure the water doesn’t actually get inside the panna cotta) and hold it for 5 seconds. Then run a thin, sharp, flat bladed knife around the edge of the ramekin and flip it over onto a plate. Garnish and enjoy.
Notes
- Top with jam, fresh fruit, whipped cream, lemon curd, caramel sauce, or hot fudge sauce!
How to Make Panna Cotta Step-by-Step
Heat the Panna Cotta: In a small bowl, stir 2¼ teaspoons (1 packet) of unflavored gelatin and 1 tablespoon of warm water together. Set aside. In a small saucepan set over medium heat, whisk 1 cup of heavy cream, 1 cup of whole milk, and ¼ cup of granulated sugar together until the sugar has fully dissolved. Make sure to keep whisking constantly so the mixture doesn’t foam too much. Once the sugar has dissolved, remove the pan from the heat and whisk in the gelatin and 1 teaspoon of vanilla bean paste.
Set the Panna Cotta: Divide the panna cotta base between four (6-ounce) ramekins and transfer them to the fridge to chill until set, at least 4 hours or up to overnight. To serve, garnish with fresh berries or jam and enjoy.
Leave a Review