Vanilla Panna Cotta

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Heavy cream and milk are gently heated with sugar and vanilla, then set with gelatin into a chilled Italian dessert that requires no oven at all.

After four hours of refrigeration, the mixture firms to a silky consistency that trembles on the spoon and dissolves on the tongue. The vanilla fragrance is carried by the high fat content of the cream, releasing slowly with each bite rather than hitting all at once. Sweetness is kept moderate so the dairy richness speaks for itself, leaving a clean finish. To unmold, a brief dip of the cup in warm water loosens the edges. Berry coulis or salted caramel sauce over the top adds color and a contrasting flavor note. Gelatin must be dissolved off the heat to preserve its setting strength.

Ingredients

servings

IngredientAmountUnit

heavy cream300 mlml

milk120 mlml

sugar60 gg

gelatin8 gg

water30 mlml

vanilla extract1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Sprinkle 8 g gelatin over 30 ml cold water and let it bloom for about 5 minutes.

Make sure all granules are moistened so no dry clumps remain before it goes into the warm dairy.
2

Control

Combine 300 ml heavy cream, 120 ml milk, and 60 g sugar in a saucepan over medium low heat.

Stir along the bottom until the sugar dissolves, keeping the dairy smooth and preventing any scorching.
3

Heat

Heat just until steam rises and tiny bubbles appear around the edge, then turn off the heat before a boil starts.

Do not let it bubble hard, since boiling can form a skin and dull the flavor.
4

Prep

Add the bloomed gelatin off the heat and stir for about 1 minute with the residual warmth until fully dissolved.

If any grains are visible, keep stirring gently until the mixture looks completely smooth.
5

Control

Stir in 1 tsp vanilla extract, then slowly divide the mixture into cups.

Pour gently to reduce foam, and skim the surface with a spoon if bubbles collect on top.
6

Step

Cool at room temperature until the steam is gone, then refrigerate for at least 4 hours until softly set.

To unmold, dip only the bottom of each cup briefly in warm water and turn it out.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Vanilla Panna Cotta sets into a silky, trembling cream that requires no oven to prepare.
Finish cue: Cool at room temperature until the steam is gone, then refrigerate for at least 4 hours until softly set.
Avoid this: Do not let it bubble hard, since boiling can form a skin and dull the flavor.
Storage and reheating: After four hours of refrigeration, the mixture firms to a silky consistency that trembles on the spoon and dissolves on the tongue.