Vanilla Panna Cotta Recipe

plunging a spoon into vanilla panna cotta in a jar with chocolate on top.

Course: Dessert, pudding

Cuisine: Italian

Prep Time: 5

Cook Time: 5

Chill Time: 4

Total Time: 4 10

Servings:

Calories: 300kcal

Author: Becky Hardin

This vanilla panna cotta recipe is worth the wait--silky, creamy, sweet, and undeniably delicious with a rich vanilla flavor.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
4 (6-ounce) Ramekins

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 **

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

*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.

**Feel free to swap out 1 teaspoon pure vanilla extract or the caviar from one vanilla bean.

Tips:

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 custard 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.
Top with jam, fresh fruit, whipped cream, lemon curd, caramel sauce, or hot fudge sauce!

Storage: Store vanilla panna cotta tightly covered with plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition