I perfected an Authentic Panna Cotta Recipe that honors classic Italian simplicity with pure vanilla and just a few pantry staples, and I can’t wait to show you what makes it special.

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I keep coming back to this Vanilla Panna Cotta because it looks so simple but hides a little trick. I almost always reach for heavy cream and a split vanilla bean, the seeds like tiny black stars that smell like the middle of summer.

When it sets it becomes this glossy, slightly elusive custard that makes people ask questions, the kind of dessert that makes you tilt your head and wonder. I filed it under How To Make Panna Cotta in my messy notebook because its a staple that still surprises me.

I like desserts that make you curious, not speechless, and this one always does.

Ingredients

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Heavy cream gives panna cotta its rich mouthfeel and high fat, little protein, silky.
Whole milk lightens texture adds calcium and some protein, less fat than cream, milky taste.
Granulated sugar sweetens supplies carbs for structure no fiber, high glycemic, simple sweetness.
Vanilla adds aromatic flavor almost no calories rounds sweetness and boosts aroma, very fragrant.
Gelatin sets the custard it’s protein based low calorie no carbs, gives that wobble.
A pinch of salt brightens flavors balances sweetness adds minerals in tiny amount, essential.
Cold water hydrates gelatin for blooming no flavor essential step for proper set.

Ingredient Quantities

2 cups (480 ml) heavy cream

1 cup (240 ml) whole milk

1/2 cup (100 g) granulated sugar

1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract

1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin

2 tbsp (30 ml) cold water

a pinch of fine sea salt

How to Make this

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1. Pour 2 tablespoons cold water into a small bowl, sprinkle the envelope of gelatin (2 1/4 tsp / 7 g) evenly over the surface, let it bloom about 5 minutes so it swells and becomes spongy, dont rush this.

2. In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, the scraped seeds from 1 split vanilla bean plus the empty pod (if using extract wait to add it later), and a pinch of fine sea salt.

3. Warm the mixture over medium heat, stirring often until the sugar fully dissolves and the mixture is just steaming and small bubbles form at the edge, do not let it boil or it can scald and change texture.

4. Remove the pan from the heat. If you chose vanilla extract instead of a bean, stir in 1 teaspoon pure vanilla extract now.

5. Add the bloomed gelatin to the warm cream mixture and whisk briskly until the gelatin is completely dissolved, about 30 to 60 seconds, make sure there are no visible granules.

6. For the silkiest result, pour the mixture through a fine mesh strainer into a liquid measuring cup or bowl to catch the vanilla pod and any foam or bits.

7. Divide the strained mixture evenly among 4 to 6 ramekins or molds, fill to desired level, it will set firm but still jiggle.

8. Let the ramekins cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

9. To unmold, run a thin knife around the edge, dip the bottom of each ramekin in warm water for 5 to 10 seconds to loosen, then invert onto a plate; if it sticks, dip again briefly.

10. Quick tips: never boil the cream, always bloom the gelatin first, and if your panna cotta seems too soft next time add about 1/4 teaspoon more gelatin; if you used a vanilla pod you get a deeper flavor, extract is fine too and easier.

Equipment Needed

1. small bowl for blooming the gelatin
2. medium saucepan
3. whisk
4. measuring cups and spoons
5. fine mesh strainer
6. liquid measuring cup or heatproof bowl to catch the strained cream
7. 4 to 6 ramekins or molds
8. thin paring knife (for running around the edge and scraping a vanilla bean)
9. shallow pan or bowl for warm water to loosen the ramekins
10. plastic wrap to cover while chilling

FAQ

Q: Can I make this ahead of time? A: Yes. Make it and chill at least 4 hours, overnight is best. It will keep 2 to 3 days in the fridge if covered so it does not pick up other smells.

Q: How do I unmold it cleanly? A: Run a thin knife around the edge, briefly dip the ramekin in warm water for 5 to 10 seconds, then invert on a plate. For silicone molds just push from the bottom. If its stubborn, chill longer and try again.

Q: Can I use gelatin sheets instead of powdered gelatin? A: Yes. Use about 3 standard gelatin sheets to replace one packet. Soak the sheets in cold water 5 to 10 minutes, squeeze out excess water and stir them into the warm cream until fully dissolved.

Q: Can I make a lighter version or use non dairy milk? A: You can cut some heavy cream with more whole milk but the result will be softer and less rich. For dairy free use full fat canned coconut milk for the best texture. Avoid skim milk, it usually wont set well.

Q: Why is my panna cotta grainy or not smooth? A: Grainy texture usually means the cream was boiled or the gelatin wasnt fully dissolved. Heat the cream gently, bloom the gelatin in cold water first, dissolve it completely and strain the mixture before chilling.

Q: How long does it take to set and how should I serve it? A: It needs at least 4 hours to set but overnight is ideal. Serve cold, either in the ramekins or unmolded on plates. Top with fresh berries, a spoon of jam, or a drizzle of caramel for extra yum.

Vanilla Panna Cotta (classic Recipe) Substitutions and Variations

Heavy cream: If you’re out, mix half and half with butter to mimic the fat — for each cup of cream use about 3/4 cup half and half plus 2 tbsp melted unsalted butter. Or go dairy free with full fat coconut milk, it’ll set a bit differently and give a coconut note.
Whole milk: Swap with extra cream for a richer panna cotta (1:1), or use a neutral plant milk like oat or almond for dairy free. Plant milks can make the set slightly softer so you might need a touch more setting agent.
Granulated sugar: Use coconut sugar 1:1 for a less refined flavor, or liquid sweeteners like honey or maple syrup at about 60 to 75% of the sugar volume (so for 1/2 cup sugar use roughly 5 to 6 tbsp); dissolve while heating, note flavor will change.
Unflavored powdered gelatin: For a vegan swap use agar-agar powder — about 1 tsp agar powder per gelatin envelope, but you must boil it 1 to 2 minutes to activate and it sets firmer and at room temp. Or use gelatin sheets by weight (total equal to the packet), bloom them in cold water then dissolve into the warm cream.

Pro Tips

1) Bloom the gelatin fully, dont rush it. If you add it to liquid thats too hot it can clump, so whisk it into warm not boiling cream and keep going till you cant see any granules.

2) Never let the cream boil. Heat till it just steams and the sugar is dissolved. If you use a vanilla bean scrape the seeds in and toss the pod in while heating for deeper flavor, but if you use extract add it after you take the pan off heat so the flavor stays bright.

3) For the silkiest panna cotta strain the mixture through a fine mesh to catch foam and pod bits. Let it cool to near room temp before covering and refrigerating, that helps avoid condensation and keeps the texture smooth.

4) Unmolding and texture hacks: dip the ramekin base in warm water for 5 to 10 seconds then invert, repeat if it sticks. If it sets too soft next time add about 1/4 teaspoon more gelatin, and consider silicone molds for an easier release.

Vanilla Panna Cotta (classic Recipe)

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected an Authentic Panna Cotta Recipe that honors classic Italian simplicity with pure vanilla and just a few pantry staples, and I can't wait to show you what makes it special.

Servings

servings

Calories

365

kcal

Equipment: 1. small bowl for blooming the gelatin
2. medium saucepan
3. whisk
4. measuring cups and spoons
5. fine mesh strainer
6. liquid measuring cup or heatproof bowl to catch the strained cream
7. 4 to 6 ramekins or molds
8. thin paring knife (for running around the edge and scraping a vanilla bean)
9. shallow pan or bowl for warm water to loosen the ramekins
10. plastic wrap to cover while chilling

Ingredients

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1/2 cup (100 g) granulated sugar
1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract
1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin
2 tbsp (30 ml) cold water
a pinch of fine sea salt

Directions

Pour 2 tablespoons cold water into a small bowl, sprinkle the envelope of gelatin (2 1/4 tsp / 7 g) evenly over the surface, let it bloom about 5 minutes so it swells and becomes spongy, dont rush this.
In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, the scraped seeds from 1 split vanilla bean plus the empty pod (if using extract wait to add it later), and a pinch of fine sea salt.
Warm the mixture over medium heat, stirring often until the sugar fully dissolves and the mixture is just steaming and small bubbles form at the edge, do not let it boil or it can scald and change texture.
Remove the pan from the heat. If you chose vanilla extract instead of a bean, stir in 1 teaspoon pure vanilla extract now.
Add the bloomed gelatin to the warm cream mixture and whisk briskly until the gelatin is completely dissolved, about 30 to 60 seconds, make sure there are no visible granules.
For the silkiest result, pour the mixture through a fine mesh strainer into a liquid measuring cup or bowl to catch the vanilla pod and any foam or bits.
Divide the strained mixture evenly among 4 to 6 ramekins or molds, fill to desired level, it will set firm but still jiggle.
Let the ramekins cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
To unmold, run a thin knife around the edge, dip the bottom of each ramekin in warm water for 5 to 10 seconds to loosen, then invert onto a plate; if it sticks, dip again briefly.
Quick tips: never boil the cream, always bloom the gelatin first, and if your panna cotta seems too soft next time add about 1/4 teaspoon more gelatin; if you used a vanilla pod you get a deeper flavor, extract is fine too and easier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.