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Vanilla Panna Cotta Recipe
Ben Carraoli

Vanilla Panna Cotta Recipe

I’ve always loved desserts that feel fancy but are surprisingly easy to make, and Vanilla Panna Cotta is my go-to when I want something creamy, silky, and impressive. The first time I made this, I was amazed at how simple ingredients could turn into such a decadent treat. The subtle vanilla aroma fills the kitchen, making it irresistible even before tasting.
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Total Time 3 hours 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 quart heavy cream – using full cream ensures a rich and velvety texture.
  • 1/2 cup sugar – adjust slightly if you prefer a less sweet dessert.
  • 1/2 vanilla bean split lengthwise, seeds scraped – fresh vanilla gives the best flavor; don’t skip it!
  • 2 1/4 teaspoons unflavored powdered gelatin – ensures the panna cotta sets without being rubbery.
  • 3 tablespoons water – to bloom the gelatin for smooth incorporation.
  • Mixed berries for serving – adds freshness and a pop of color.

Method
 

  1. In a medium saucepan, combine heavy cream, sugar, and the scraped vanilla bean seeds with the pod. Heat gently until it just begins to simmer, then remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
  2. Sprinkle the gelatin over water in a small bowl and let it sit for a few minutes. This step softens the gelatin and ensures it dissolves smoothly into the warm cream without clumping.
  3. Reheat the cream mixture to a gentle simmer. Remove the vanilla pod and stir in the bloomed gelatin until fully dissolved. Be careful not to boil, or the gelatin may lose its thickening power.
  4. Pour the mixture into ramekins or serving glasses. Let them cool slightly at room temperature before transferring to the refrigerator. Chill for at least 3 hours, or until fully set and firm.

Notes

  • I always scrape the vanilla pod thoroughly; it holds so much flavor that’s too good to waste.
  • I like to let the cream steep for a full 15 minutes off the heat for maximum aroma.
  • When adding gelatin, I make sure the cream is warm but not boiling, so the texture stays silky.
  • I find using ramekins makes serving easier and more elegant for guests.