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–+ servings
Vanilla Panna Cotta served on a plate

Vanilla Panna Cotta

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Vanilla panna cotta is a classic Italian dessert featuring silky cream set by gelatin, creating a smooth custard with a gentle wobble. The technique of blooming gelatin and heating cream carefully ensures a perfect texture that unmolds cleanly after chilling for at least four hours.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream cold from fridge
  • 1 cup whole milk full-fat
  • 0.33 cup granulated sugar
  • 2.5 teaspoons gelatin powder or 4 sheets
  • 3 tablespoons cold water for blooming gelatin
  • 1 vanilla bean vanilla bean split and seeds scraped; or 2 teaspoons vanilla extract

Method
 

  1. Sprinkle gelatin powder over 3 tablespoons cold water in a small bowl and let sit 5-10 minutes until gelatin swells and looks spongy.
    2.5 teaspoons gelatin powder, 3 tablespoons cold water
  2. Combine heavy cream, whole milk, sugar, and scraped vanilla bean pod and seeds in a saucepan over medium heat. Stir occasionally until sugar dissolves and mixture reaches 170-180°F, removing just before it boils.
    2 cups heavy cream, 1 cup whole milk, 0.33 cup granulated sugar, 1 vanilla bean vanilla bean
  3. Remove saucepan from heat. Remove vanilla pod, add bloomed gelatin, and whisk gently for 1-2 minutes until gelatin dissolves completely with no visible granules.
    2.5 teaspoons gelatin powder
  4. Pour mixture through a fine mesh strainer into a measuring cup. Then divide evenly among four lightly greased 4-6 oz ramekins or molds.
  5. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or overnight until panna cotta feels firm but yields slightly when pressed gently with fingertip.

Notes

  • Bloom gelatin in cold water for 5-10 minutes to fully hydrate and avoid grainy texture.
  • Heat cream mixture to 170-180°F without boiling to preserve smooth mouthfeel and prevent curdling.
  • Chill panna cotta at least 4 hours to ensure firm but tender set that unmolds cleanly.

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