Vanilla Panna Cotta (classic recipe)

How to make a beautiful, smooth and creamy Vanilla Panna Cotta. This classic Italian dessert is unbelievably easy to make with just 10 minutes of prep time then it’s left to set in the fridge. A stunning make-ahead dessert that will deliver that wow factor! It’s a rich, smooth and luxurious custard usually flavoured with vanilla and set with gelatin to give it a very delicate ‘wobble’.

 Although Panna Cotta has the reputation of being a complicated dessert you’d see in a fancy restaurant it’s actually unbelievably easy to make.

Ingredients

• 1 ½ cups plus 1 tablespoon heavy cream, (double cream) (375ml)
• 1 cup + 1 tablespoon whole milk, (250ml)
• ½ cup caster sugar, (can also use granulated sugar) (95g)
• 4 teaspoons gelatin powder, (12g sachet)
• 3 teaspoons vanilla paste or 1 vanilla bean

Instructions

For the Cupcake Batter:

• Put the milk, cream and vanilla in a saucepan and bring to a boil (watch it carefully so it doesn’t over boil). Once boiling turn off the heat.
• Add the sugar and stir until the sugar has dissolved.
• Sprinkle the gelatin powder into the mixture whilst whisking to avoid any lumps forming.
• Pour the mixture into individual moulds or ramekins and leave to cool at room temperature for about 30 minutes.
• Note: A skin can form on the top of the panna cotta from the milk. If this happens you can easily remove it with a spoon while the panna cotta is still liquid (before refridgerating) although it’s entirely optional and doesn’t have to be removed.
• After 30 minutes, refrigerate the panna cottas for at least 4-6 hours or overnight before serving.

How to remove panna cotta from moulds

• Fill a bowl with hot water. Remove the panna cotta from the fridge and place them one at a time into the water for a few seconds.
• Overturn the panna cotta onto a serving plate and gently remove the mould, serve.

Notes

• Note on vanilla – if using vanilla bean paste use the amount stated on the bottle that equals one vanilla bean. We used 15ml which is 3 teaspoons to equal 1 vanilla bean. Alternatively, scrape out the seeds from 1 whole vanilla bean and add that to the milk. Keep the bean for another use or add it to a jar of sugar to create vanilla sugar.
• Storage – the panna cotta will keep well in the fridge for up to 3 days.