This Vanilla Bean Panna Cotta is a luscious, smooth and classic Italian dessert. Incredibly easy to make, tastes so delicious and looks impressive, yet a light dessert, perfect for entertaining.
Top it with a drizzle of honey and freshly chopped seasonal fruits and wow your guests with this stunning dessert!
WHAT IS PANNA COTTA?
Panna cotta means ‘cooked cream’ in Italian. It includes very few basic ingredients like full fat cream, milk, a sweetening agent like honey or sugar, flavors like vanilla and gelatin or agar-agar or vegan jel for thickening and to hold the shape.
The final product is rich and silky smooth. Despite the heavy cream, this dessert is perfect as a light not-too-sweet dessert after a heavy meal. If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. I tried it that way a few times and it was still very much delicious.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
Traditional panna cotta uses a handful of everyday ingredients,
Whole Milk and Cream: Use good quality milk and cream for this recipe
Sugar : I love adding caster sugar.
Vanilla Bean Paste: I love seeing the specks of vanilla and I have used used Taylor & Colledge Vanilla Paste but you can definitely use an equal amount of vanilla extract or infuse the beans of a vanilla pod into your milk.
Gelatine: Use unflavored gelatine and remember to sprinkle it out over the surface or your water when you hydrate it, don’t dump out a big pile.
HOW TO MAKE VANILLA BEAN PANNA COTTA?
In just 5 easy steps and less than 10 minutes you can have your dessert done:
Sprinkle the gelatin over the cold water in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Allow to bloom for 5 minutes (it should look a bit wrinkly by the end).
In a sauce pan heat the milk, 1 cup of cream and sugar, until dissolved. This should only take another minute or two. Don’t let the milk get too hot or to come to a simmer. It should only be just warm.
Add the bloomed gelatin and vanilla bean paste, give a quick stir.
Take the saucepan off the heat. Pour in the cream and mix well.
Pour the panna cotta mixture into dishes or molds. Place immediately in the fridge and allow to set for at least 4 hours.
HOW TO DEMOULD THE PANNA COTTA?
- Once set, just dip the base of the mould in some luke warm water for 10 seconds.
- Use a small knife to very carefully run around the side of the panna cotta mould, just enough to let some air in to release it. You’ll also be able to see if the panna cotta is moving freely in the mould this way.
- Place the plate upside down over the panna cotta mould and flip them over.
- Give the panna cotta mould a little tap and it should slide out.
- If it doesn’t work the first time, give it a few more seconds in the warm water and try again.
TIPS TO MAKE PREFECT PANNA COTTA:
- Blooming the gelatine – Sprinkle your gelatine over the cold water/milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
- DON’T bring the milk to a simmer – Make sure to be lukewarm which is enough to dissolve the gelatine and sugar.
- Panna Cotta Moulds – Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it
- Spray Oil – It’s best to give your mould a light rub of oil before pouring your panna cotta mixture in. This helps to demould easily.
- Dab Water – Before turning the panna cotta out, sprinkle little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.
CAN YOU FREEZE PANNA COTTA?
Yes, you can! It keeps well in the freezer. Leave it overnight in the fridge to thaw throughly before using.
CAN PANNA COTTA BE MADE AHEAD?
Yes, they can. Once made, the panna cotta will keep in the fridge, covered, for up to 3 days.
HOW TO SERVE PANNA COTTA?
I like to have this Vanilla Panna Cotta as it but you can add a drizzle of honey and enjoy with the seasonal fruits!
Try my other panna cotta recipes!
Vanilla Panna Cotta with Orange Sauce
Vanilla Panna Cotta with Berry Sauce
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
VANILLA PANNA COTTA RECIPE:
INGREDIENTS:
1/4 cup cold water
2 1/4 tsp powdered gelatin
1/2 cup whole milk
1/4 cup caster sugar
1 1/2 cup heavy cream
2 tsp vanilla bean paste
DIRECTIONS:
- Sprinkle the gelatin over the cold water in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Allow to bloom for 5 minutes (it should look a bit wrinkly by the end).
- In a sauce pan heat the milk, 1 cup of cream and sugar, until dissolved. This should only take another minute or two. Don’t let the milk get too hot or to come to a simmer. It should only be just warm.
- Add the bloomed gelatin and vanilla bean paste, give a quick stir.
- Take the saucepan off the heat. Pour in the cream and mix well.
- Spraying your molds or ramekins with oil spray and wipe them with paper towel so there is only a light covering.
- Pour the panna cotta mixture into dishes or molds. Place immediately in the fridge and allow to set for at least 4 hours.
- Once it is set, keep in a lukewarm water for 10 seconds to demould.
RECIPE NOTES:
- Sprinkle your gelatine over the cold milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
- Make sure to boil the milk to be lukewarm which is enough to dissolve the gelatine and sugar.
- Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it
- It’s best to give your moulds a light rub of oil before pouring your panna cotta mixture in.This helps to demould easily.
- Before turning the panna cotta out, sprinkle little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.
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