Classic Vanilla Panna Cotta
Silky Italian custard with a delicate set, finished with a glossy fruit compote. Elegant enough for dinner guests, simple enough for a weeknight dessert.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- 1 whole bean or 1 tsp extract vanilla bean or vanilla extract
- ¼ cup granulated sugar
- 1 tbsp gelatin powder (unflavored)
- 3 tbsp cold water
- 1 cup fresh berries or fruit compote
Instructions
- 1
Pour cold water into a small bowl. Sprinkle gelatin over it and let sit 5 minutes until spongy.
- 2
Heat cream and milk in a saucepan over medium until it steams, ~4 minutes. Do not boil.
- 3
If using vanilla bean, split lengthwise and scrape seeds into the hot cream, then add pod. If using extract, skip this step.
- 4
Remove from heat, cover, and let steep 15 minutes to infuse vanilla flavor deeply.
- 5
Whisk sugar into the infused cream until fully dissolved. Remove vanilla pod if used.
- 6
Add bloomed gelatin to the warm cream and stir constantly until completely dissolved, ~1 minute.
- 7
Divide mixture evenly among four serving glasses or ramekins. Cover loosely with plastic wrap.
- 8
Refrigerate at least 4 hours or overnight until set and silky. The surface should not jiggle.
- 9
Top each panna cotta with fresh berries or a spoonful of fruit compote just before serving.
Tools you’ll need
- small bowl
- saucepan (2-quart minimum)
- whisk
- four serving glasses or ramekins (6 oz each)
- plastic wrap
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