Classic Vanilla Panna Cotta

Picture of panna cotta on a plate with a bite taken out of it

Classic Vanilla Panna Cotta

This classic vanilla panna cotta recipe is an elegant and easy dessert. Most people think panna cotta will have a lengthy process because the results are so amazing, but this needs five simple ingredients and twenty minutes to put together. Make sure to use the best quality gelatin for great results.

Course Desserts

Cuisine American Italian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 325kcal

Author Richa

Ingredients

Vanilla Bean Panna Cotta

1 Vanilla Bean
¼ Cup Cold Milk
1 ¼ Teaspoons Gelatin or use vegetarian gelatin
⅓ Cup Sugar
1 Cup Cream

Raspberry Compote

1 Cup Raspberry frozen or fresh
2 Tablespoons Sugar adjust depending on sweetness of raspberries
½ Teaspoon freshly squeezed Lemon Juice

Instructions

Vanilla Bean Panna Cotta

Make a vertical slit down the length of the vanilla bean. Hold down the tip of the bean and scrape out the seeds. Keep aside.
Add cold milk to a saucepan. Sprinkle gelatin over it and allow it bloom, about 5 minutes. Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.
When the sugar and gelatin has almost dissolved, add the vanilla bean seeds and pod to the saucepan.
Whisk in the cream and combine well. Heat gently for about a minute or two till the cream is hot but isn't scalding or boiling and then turn off the flame. Remove the vanilla pod and strain the mix.
Divide the mix into four 3 ounce ramekins or jars. Refrigerate for 6-8 hours or overnight for best results.
To demould, run a knife along the side of the jar to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds Then carefully invert it onto a plate and demould. Serve topped with raspberry compote.

Raspberry Compote

Add raspberries and sugar to a saucepan over medium heat. Heat and allow the sugar to dissolve and the compote to slightly thicken, about 4-5 minutes. Stir occasionally. Turn off the heat and mix in the freshly squeezed lemon juice. Spoon it over the panna cotta to serve.

Video

Notes

Blooming Gelatin: It's really important to bloom gelatin in cold milk. If the milk is even slightly warm before it blooms, the gelatin will start cooking and become lumpy
Gelatin: Use good quality gelatin. During our tests, we realised the quality of gelatin makes a huge difference to the final panna cotta.
To demould panna cotta, slide a knife around the edges. Then dip the ramekin (or mould) in hot water for 3-4 seconds. Let the ramekins sit for 5-10 seconds and then turn them upside down on a plate. Tap the bottom of the ramekin gently and the panna cotta should fall out. If it doesn't, repeat the process of dipping it in warm water in two second increments.

Nutrition