Name: Vanilla Panna Cotta (Classic Italian Dessert) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 2 cups Heavy cream; ⅓ cup Sugar; 1 packet Gelatin powder (approx. 2 ½ teaspoons); 3 tablespoons Cold water; 1 teaspoon Vanilla extract or 1 vanilla bean (split and scraped)

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Introduction

Vanilla Panna Cotta is a classic Italian dessert known for its creamy texture and delicate vanilla flavor. This simple yet elegant treat is perfect for impressing guests or enjoying a delightful homemade dessert. With just a few ingredients, you can create a smooth, silky panna cotta that sets beautifully in the fridge.

A small white ramekin filled with smooth, creamy white panna cotta topped with a thick, glossy layer of mixed red and blue berry sauce, including visible whole raspberries, blueberries, and red currants. The ramekin sits on a white plate with a wavy edge pattern, surrounded by scattered fresh raspberries and blueberries on a white marbled surface. A spoon rests inside the ramekin, angled to the right, with the tip touching the berry topping. In the background, there is a soft-focused pink rose adding a gentle touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
⅓ cup sugar
1 packet gelatin powder (approx. 2 ½ teaspoons)
3 tablespoons cold water
1 teaspoon vanilla extract or 1 vanilla bean (split and scraped)

Instructions

Step 1: Sprinkle the gelatin powder evenly over 3 tablespoons of cold water in a small bowl. Let it sit undisturbed for 5 minutes to bloom, becoming gelatinous.
Step 2: In a saucepan, gently heat the heavy cream and sugar over medium-low heat. Stir continuously until the sugar dissolves completely, but do not let the mixture boil.
Step 3: Stir in the vanilla extract or add the seeds and pod from the vanilla bean to the warm cream. Remove the saucepan from the heat.
Step 4: Add the bloomed gelatin to the warm cream mixture and whisk vigorously until fully dissolved. For a smoother texture, strain the mixture through a fine sieve.
Step 5: Pour the mixture into molds or serving cups. Refrigerate for at least 4 hours, or preferably overnight, until set firmly.
Step 6: To serve, gently dip the molds in warm water for a few seconds, then invert onto plates. Alternatively, serve directly in the cups.

Tips & Variations

For a richer flavor, substitute half of the heavy cream with whole milk or add a splash of liqueur like Amaretto or Grand Marnier.
If using a vanilla bean, remove the pod after heating to avoid a gritty texture.
Try topping the panna cotta with fresh berries, fruit compote, or a drizzle of honey for added taste and presentation.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. Keep it in airtight containers or tightly wrapped to prevent absorbing other odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A white ramekin filled with a smooth, creamy panna cotta base that is pale off-white in color. On top, there is a thick layer of glossy red berry sauce with visible seeds, slightly dripping down the sides. The sauce is dotted with whole fresh blueberries and raspberries, adding texture and color contrast. Around the ramekin, scattered blueberries and raspberries sit on a white plate with a delicate patterned rim. In the background, soft pink flowers are slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin can be used as indicated in the recipe. Be sure to bloom the gelatin in cold water before adding it to the warm cream to ensure it dissolves properly and sets well.

How do I know when the panna cotta is fully set?

After refrigeration, panna cotta should be firm to the touch but still slightly jiggly in the center. It should hold its shape when unmolded or spooned from cups.