Indulge in this creamy, dreamy Classic Vanilla Panna Cotta that simply melts in your mouth! This traditional Italian dessert is surprisingly easy to make and results in a smooth, elegant treat perfect for any occasion. I love making Classic Vanilla Panna Cotta because it looks sophisticated but requires minimal effort. It’s perfect for impressing guests at a dinner party or simply enjoying a sweet, luxurious night in.
Why You’ll Love This Classic Vanilla Panna Cotta
- Incredibly Creamy: The combination of heavy cream and whole milk creates a rich and velvety smooth texture.
- Elegant Simplicity: Made with just a few basic ingredients, yet results in a sophisticated dessert.
- Easy to Make: Despite its elegant appearance, panna cotta is very straightforward to prepare.
- Make-Ahead Friendly: This dessert needs to chill, making it perfect for preparing ahead of time.
- Versatile: A perfect base for various toppings like fruit sauces, caramel, or fresh berries.
Ingredients for Classic Vanilla Panna Cotta
Here’s what you’ll need to make this elegant Italian dessert. The full list with measurements is in the recipe card below.
Main Ingredients
- Heavy cream (Dairy)
- Whole milk (Dairy)
- Granulated sugar (Sweetener)
- Vanilla extract (Flavoring)
- Gelatin powder (Gelling Agent)
- Cold water (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simplicity of this Classic Vanilla Panna Cotta, but here are a few ideas for variations:
- Different Extracts: Use almond extract, coconut extract, or even a touch of rosewater instead of vanilla.
- Infused Flavors: Steep herbs like lavender or mint, or spices like cinnamon sticks or cardamom pods, in the warm cream mixture before adding the gelatin (strain them out before proceeding).
- Coffee Panna Cotta: Dissolve some instant espresso powder in the warm cream mixture.
- Chocolate Panna Cotta: Melt some good quality chocolate into the warm cream mixture.
- Coconut Panna Cotta: Substitute coconut milk or cream for the dairy milk/cream for a dairy-free version.
How to Make Classic Vanilla Panna Cotta
Let me show you how easy it is to make this beautiful Classic Vanilla Panna Cotta:
Bloom the Gelatin
- First, I prepare the gelatin. In a small bowl, I sprinkle the gelatin powder over the cold water.
- I let it sit and soften for about 5 minutes. This step is called “blooming” and ensures the gelatin dissolves properly.
Heat Cream Mixture
- In a saucepan, I combine the heavy cream, whole milk, and granulated sugar.
- I heat this mixture over medium heat, stirring gently, just until the sugar dissolves completely. I don’t want it to boil, just warm enough to dissolve the sugar.
Add Vanilla and Gelatin
- I remove the saucepan from the heat.
- I stir in the vanilla extract.
- Next, I add the softened (bloomed) gelatin to the warm cream mixture.
- I stir until the gelatin is fully dissolved and no granules remain.
Chill and Set
- I pour the mixture evenly into serving glasses, ramekins, or small molds.
- Then, I carefully place them in the refrigerator to chill for at least 4 hours, or until the Classic Vanilla Panna Cotta is completely set and firm.
Serve
- Serve chilled
Tips and Tricks for the BEST Panna Cotta
Here are my secrets for making perfect panna cotta every time:
- Bloom Gelatin Properly: Ensure the gelatin softens fully in the cold water before adding it to the warm cream. This prevents clumps.
- Don’t Boil the Cream: Heat the cream mixture gently just until the sugar dissolves. Boiling can affect the final texture.
- Dissolve Gelatin Completely: Stir well to make sure the bloomed gelatin fully dissolves in the warm cream mixture for a smooth set.
- Strain (Optional): For an ultra-smooth panna cotta, you can strain the mixture through a fine-mesh sieve before pouring it into molds to catch any undissolved gelatin bits.
- Chill Time is Crucial: Be patient and allow the panna cotta to chill for the full recommended time (or longer) to ensure it sets properly.
How to Serve
This Classic Vanilla Panna Cotta is elegant on its own, but even better with toppings! Serve chilled with:
- Fresh Berries: Strawberries, raspberries, blueberries, or a mixed berry compote.
- Fruit Sauce: Raspberry sauce, strawberry sauce, or mango puree.
- Caramel Sauce: A drizzle of caramel or salted caramel sauce.
- Chocolate Sauce: Rich chocolate sauce is a decadent pairing.
- A Simple Garnish: A mint sprig or a dusting of cocoa powder.
If using molds, you can unmold the panna cotta onto serving plates before adding toppings.
Make Ahead and Storage
Panna cotta is an excellent make-ahead dessert! You can make it up to 2-3 days in advance. Store it covered in the refrigerator. Add toppings just before serving.
FAQs about Classic Vanilla Panna Cotta
- Why didn’t my panna cotta set?
- This usually happens if the gelatin wasn’t properly bloomed or fully dissolved, or if the panna cotta wasn’t chilled for long enough. Ensure you follow the gelatin steps carefully and chill for at least 4 hours.
- Can I make this dairy-free?
- Yes! Substitute full-fat canned coconut milk or a creamy dairy-free alternative (like cashew cream or oat cream) for the heavy cream and whole milk.
- Can I use vanilla bean instead of extract?
- Absolutely! Scrape the seeds from half a vanilla bean into the cream mixture as it warms for a more intense vanilla flavor.
Enjoy this smooth, creamy, and elegant Classic Vanilla Panna Cotta! It’s a simple yet sophisticated dessert perfect for any occasion.
Print
Classic Vanilla Panna Cotta
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4-6 1x
- Category: Dessert
- Cuisine: Italian
Description
Indulge in this creamy, dreamy Classic Vanilla Panna Cotta that melts in your mouth! A smooth, subtly sweet Italian dessert infused with vanilla, it’s a delicious treat for any occasion and perfect for impressing guests or enjoying a sweet night in.
Ingredients
Scale
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 500 ml (about 2 cups + 2 tablespoons) heavy cream
- 120 ml (about 1/2 cup) whole milk
- 75 grams (about 1/3 cup + 1 tablespoon) granulated sugar
- 2 teaspoons pure vanilla extract
Optional Toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Berry coulis or sauce
- Caramel sauce
- Chocolate shavings
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit undisturbed for about 5 minutes to soften and “bloom.” The mixture will become jelly-like.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Place over medium heat. Stir constantly until the sugar dissolves completely and the mixture is hot and steaming. Do not let it boil.
- Add Vanilla: Remove the saucepan from the heat. Stir in the vanilla extract.
- Dissolve Gelatin: Add the softened (bloomed) gelatin mixture to the warm cream mixture. Stir gently but thoroughly until the gelatin is completely dissolved and no granules remain.
- Pour into Molds/Glasses: Pour the mixture evenly into serving glasses, ramekins, or small molds.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is completely set and firm.
- Serve: Serve chilled. If using molds, briefly dip the bottom of the mold in hot water before inverting onto a serving plate to release the panna cotta. Garnish with desired toppings, such as fresh berries or sauce.
Notes
- Gelatin: Blooming the gelatin in cold water first ensures it dissolves smoothly into the warm cream mixture without clumping.
- Heating Cream: Heat the cream mixture gently only until the sugar dissolves and it’s hot enough to melt the gelatin. Avoid boiling, which can affect the texture.
- Vanilla: Use pure vanilla extract for the best flavor. You can also use a vanilla bean (split and scrape the seeds into the cream mixture while heating, then remove the pod before adding gelatin) for a more intense vanilla flavor and speckled appearance.
- Setting Time: Chilling time is crucial for the panna cotta to set properly. Ensure it’s fully chilled and firm before serving.
- Unmolding: If you plan to unmold the panna cotta, lightly grease the molds with a neutral oil before filling. Briefly dipping the mold in hot water helps release it.
- Storage: Store leftover panna cotta covered in the refrigerator for up to 3-4 days.