Classic Vanilla Panna Cotta
Indulge in the silky, creamy perfection of this **Classic Vanilla Panna Cotta**, a timeless Italian dessert that’s as elegant as it is easy to make. Perfectly infused with the natural aroma of real vanilla bean, this no-bake dessert boasts a luscious, melt-in-your-mouth texture that’s achieved by gently blending heavy cream, whole milk, and a touch of unflavored gelatin. With just 15 minutes of prep time and a handful of pantry staples, this panna cotta strikes the perfect balance of sweetness with a hint of warmth from the vanilla, making it ideal for dinner parties or simple, indulgent evenings. Serve it in individual ramekins or elegantly unmolded on a plate, and pair it with fresh berries, a drizzle of caramel, or a sprinkle of crushed nuts for a show-stopping finish. Whether you’re a seasoned chef or a culinary novice, this heavenly vanilla panna cotta is sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 1 whole Vanilla bean
- 2.5 teaspoons Unflavored gelatin
- 3 tablespoons Cold water
- 0.25 teaspoon Salt
Instructions
In a small bowl, sprinkle the unflavored gelatin evenly over 3 tablespoons of cold water. Let it stand for about 5 minutes until it softens.
Meanwhile, pour the heavy cream and whole milk into a medium saucepan.
Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream mixture. Add the vanilla pod into the saucepan as well.
Over medium heat, add the granulated sugar and salt to the cream mixture, stirring occasionally until the sugar dissolves and the mixture begins to steam. Do not let it boil.
Remove the saucepan from heat and discard the vanilla bean pod.
Stir in the softened gelatin into the hot cream mixture, whisking until the gelatin is completely dissolved.
Strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a spout to catch any solid bits for a smoother panna cotta.
Pour the strained cream mixture evenly into six individual ramekins or serving glasses.
Allow the panna cotta to cool to room temperature before covering each ramekin with plastic wrap.
Refrigerate for at least 4 hours or until fully set and chilled.
To serve, you can gently run a knife around the edge of each panna cotta and invert it onto a serving plate, or serve directly in the ramekins. Enjoy!
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 100.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
