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.