If you’re searching for the ultimate creamy, melt-in-your-mouth dessert, you simply have to try Vanilla Panna Cotta. This classic Italian treat is rich, delicately sweet, and perfumed with gorgeous vanilla—the kind of dessert that always gets rave reviews (and recipe requests!) at any gathering. It’s shockingly easy for something that looks and tastes so luxurious.
Why You’ll Love This Recipe
- Luscious Texture: Every spoonful of Vanilla Panna Cotta is silky-smooth and impossibly creamy, with just the right amount of wobble.
- Easy Elegance: This dessert looks totally sophisticated, yet the method is nearly foolproof—minimal prep for maximum “wow” factor.
- Make Ahead Friendly: Vanilla Panna Cotta needs chilling time, which means it’s ready and waiting in the fridge for dinner parties or weeknight treats!
- Wonderfully Versatile: You can top it or flavor it a thousand ways, making it the perfect canvas for seasonal fruit, sauces, or a simple dusting of cocoa.
Ingredients You’ll Need
This Vanilla Panna Cotta comes together with just a handful of pantry staples, but each ingredient plays an essential role in nailing that iconic creamy richness and aromatic vanilla flavor. Let’s take a closer look at the building blocks for this dreamy dessert!
- Heavy Cream (Double Cream): This is what gives your panna cotta its signature silkiness and richness. Be sure to use cream with a high fat content for the best mouthfeel.
- Whole Milk: Balances the richness of cream for a lighter, more spoonable texture, while still keeping everything wonderfully luscious.
- Caster Sugar (or Granulated Sugar): Just the right amount of sugar sweetens the mixture without making it cloying, helping the vanilla really shine.
- Gelatin Powder: This is what sets your panna cotta, giving it a gentle jiggle. Always sprinkle and whisk well to ensure a perfectly smooth, lump-free texture.
- Vanilla Paste or Vanilla Bean: The star of the show! Vanilla paste or the seeds from a vanilla bean infuse your dessert with that classic, aromatic flavor and those gorgeous flecks everyone loves.
Variations
Once you’ve mastered the basic Vanilla Panna Cotta, it’s so tempting to put your own spin on this classic—and it’s wonderfully easy to adapt! Whether you’re working around dietary needs or just craving something different, you’ll have a blast playing with flavors and toppings.
- Dairy-Free Delight: Swap the cream and milk for coconut milk and coconut cream for a luscious, tropical version that’s both dairy-free and vegan-friendly (just make sure your gelatin substitute sets well).
- Chocolate Twist: Stir melted white, milk, or dark chocolate into the creamy mixture for a subtle cocoa kick—top with shaved chocolate for extra decadence.
- Citrus Lift: Add a few strips of lemon or orange zest to your cream as it heats for a bright, aromatic note. Simply strain them out before pouring into molds.
- Infused Flavors: Play with other extracts like almond or rosewater, or steep herbs like basil or lavender in your milk for a sophisticated twist.
How to Make Vanilla Panna Cotta
Step 1: Warm the Cream, Milk, and Vanilla
Add both the heavy cream and whole milk to a medium saucepan, followed by your vanilla paste or scraped vanilla bean seeds (plus the pod if you’re using one). Slowly bring this mixture just to a gentle boil over medium heat, keeping a close eye to prevent any overflows; as soon as it reaches a simmer, turn off the heat. The vanilla scent filling your kitchen at this point is pure heaven!
Step 2: Sweeten and Dissolve
Immediately add your sugar to the vanilla-infused milk and cream. Stir thoroughly until the sugar is fully dissolved—this ensures every bite is deliciously smooth and sweetened just right. If there’s any vanilla pod, fish it out at this stage or leave it in if you want a little extra infusion power.
Step 3: Incorporate the Gelatin
This step makes all the difference for a glossy, set-but-tender panna cotta. Sprinkle the gelatin powder evenly over the warm mixture while whisking constantly to prevent lumps. Keep whisking until you’re confident it’s completely dissolved—you want your Vanilla Panna Cotta impossibly smooth, not gritty.
Step 4: Pour and Cool
Carefully pour the warm mixture into individual ramekins or molds. Give them about 30 minutes at room temperature to cool before transferring to the fridge. (If any milk “skin” forms on top, simply spoon it off at this stage—totally optional but keeps the top pristine.)
Step 5: Chill to Set
Refrigerate the panna cotta for 4 to 6 hours—or, even better, overnight. This gives the gelatin plenty of time to work its magic so each dessert unmolds effortlessly and holds its delicate shape when you serve.
Step 6: Unmold and Serve
Ready for the grand reveal? Dip each ramekin into hot water for just a few seconds, then invert it onto a dessert plate. The Vanilla Panna Cotta should slip out like a dream, ready to dazzle your guests (or yourself!).
Pro Tips for Making Vanilla Panna Cotta
- Whisking in the Gelatin: Always sprinkle gelatin slowly while whisking—dumping it in at once can cause stubborn lumps, so patience pays off!
- Don’t Boil the Cream: Heating until just below a rolling boil prevents separation and ensures your Vanilla Panna Cotta stays ultra-silky, never grainy.
- Vanilla Choices: Fresh vanilla bean brings the deepest flavor and beautiful flecks, but high-quality vanilla paste is a fantastic, convenient substitute.
- Chilling Time is Key: Give your panna cotta plenty of time to set—overnight is best for perfect unmolding and texture.
How to Serve Vanilla Panna Cotta
Garnishes
Vanilla Panna Cotta absolutely shines with a flourish of garnishes! Fresh berries, a tumble of juicy mango cubes, a drizzle of tangy raspberry coulis, or even a scatter of toasted nuts add both color and punchy contrast. A dusting of cocoa powder or curls of dark chocolate bring grown-up flair if you want to take things up a notch.
Side Dishes
This delicate dessert is a natural finale to a multi-course meal. Pair it with light, crisp biscotti or buttery shortbread for a beautiful textural pairing. If you’re feeling extra fancy, serve it alongside a tiny scoop of fruit sorbet for a restaurant-worthy finish.
Creative Ways to Present
Go beyond the classic unmolded dome! Pour the mixture into gorgeous stemmed glasses or tumblers for an elegant, no-fuss look. Try mini mason jars for individual picnic desserts, or tilt your serving glasses as the mixture sets for a dramatic diagonal effect. Edible flowers and gold leaf will make your Vanilla Panna Cotta look absolutely runway-ready.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vanilla Panna Cotta in the refrigerator, tightly covered, for up to three days. The texture will stay gorgeously creamy, and the flavors only get deeper with a little extra time.
Freezing
Technically, you can freeze panna cotta, but the texture does change a bit once thawed. If you must freeze, wrap each portion tightly and defrost overnight in the fridge. For the best, classic custard-like texture, enjoying it fresh from the fridge truly can’t be beat!
Reheating
Vanilla Panna Cotta is meant to be served chilled—never warm! If you’ve unmolded it and need to soften it a bit, let it rest at room temperature for 10–15 minutes before serving. Do not microwave or attempt to reheat.
FAQs
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Can I use sheet gelatin instead of powdered gelatin?
Absolutely! Just soak the sheets in cold water until softened, then squeeze out excess water and whisk into the warm cream mixture until dissolved. Use the equivalent gelatin strength as per the package, generally about 1 sheet per teaspoon of powder.
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Why is my Vanilla Panna Cotta not setting properly?
This usually means the gelatin wasn’t fully dissolved or was not used in the right proportion. Make sure to whisk the gelatin thoroughly into the hot (but not boiling) mixture and give the dessert ample time to chill and firm up—at least 4 hours, ideally overnight.
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Can I infuse other flavors into my Vanilla Panna Cotta?
Certainly! Try steeping citrus zest, a cinnamon stick, or even fresh herbs like basil or mint in the milk and cream as it heats. Strain before adding the gelatin so your mixture stays smooth.
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How do I prevent a skin from forming on top?
If a thin skin from the milk does form while cooling, you can simply spoon it off before chilling. If you cover each panna cotta with plastic wrap directly touching the surface, the skin is less likely to form.
Final Thoughts
Vanilla Panna Cotta is pure, creamy comfort—elegant enough for entertaining, yet simple enough to make just because you’re craving a little everyday luxury. I can’t wait for you to try this recipe and discover how delightfully easy (and utterly delicious) homemade panna cotta can be!
PrintVanilla Panna Cotta Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Smooth and creamy, this Vanilla Panna Cotta is a classic Italian dessert that is simple to make yet elegant in presentation. With the perfect balance of sweetness and the fragrance of vanilla, it’s a delightful treat for any occasion.
Ingredients
For Vanilla Panna Cotta:
- 1 1/2 cups plus 1 tablespoon heavy cream (double cream) (375ml)
- 1 cup + 1 tablespoon whole milk (250ml)
- 1/2 cup caster sugar (can also use granulated sugar) (95g)
- 4 teaspoons gelatin powder (12g sachet)
- 3 teaspoons vanilla paste or 1 vanilla bean
Instructions
- Prepare Panna Cotta Mixture: Combine milk, cream, and vanilla in a saucepan. Bring to a boil, then remove from heat.
- Add Sugar: Stir in sugar until dissolved.
- Incorporate Gelatin: Sprinkle gelatin powder into the mixture while whisking to prevent lumps.
- Set: Pour mixture into moulds and let cool at room temperature for 30 minutes.
- Refrigerate: Chill panna cottas for 4-6 hours or overnight.
- Unmould: Dip moulds in hot water briefly, then overturn onto plates to serve.
Notes
- Vanilla Note: Use 3 teaspoons of vanilla paste or scrape seeds from 1 vanilla bean.
- Storage: Panna cotta can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg