Classic Vanilla Panna Cotta
This panna cotta recipe delivers a smooth, creamy texture with a delicate vanilla flavor. It's a simple yet elegant dessert that can be easily customized with various toppings.
An original recipe by Forkin
- Total time
- 4 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 618 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2.5 cupheavy cream
- 0.5 cupgranulated sugar
- 1 tspvanilla extract
- 1 tbspunflavored gelatin powder
- 0.25 cupcold water
Equipment
ramekins · medium saucepan · whisk · small bowl
The method
Step by step
- 1
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5-10 minutes to bloom, becoming soft and translucent.
About 10 min
Cook’s note: Blooming the gelatin properly is crucial for a smooth panna cotta texture.
- 2
In a medium saucepan, combine the heavy cream and granulated sugar.
About 1 min
- 3
Heat the cream mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just begins to simmer around the edges. Do not boil.
About 5 min
- 4
Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved. Ensure there are no lumps.
About 2 min
- 5
Stir in the vanilla extract.
About 1 min
- 6
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses.
About 1 min
Cook’s note: Lightly grease ramekins with neutral oil if you plan to unmold the panna cotta.
- 7
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
About 4 hr
Cook’s note: Chilling thoroughly ensures a firm and stable panna cotta.
Per serving
Nutrition
- Calories
- 617.6kcal
- Protein
- 3g
- Carbs
- 31.6g
- Fat
- 55.5g
- Fibre
- 2g
- Sugar
- 29.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover panna cotta covered in the refrigerator.