Classic Vanilla Panna Cotta

Name: Classic Vanilla Panna Cotta
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) cold water; 2¼ teaspoons (7 g) unflavored powdered gelatin, one standard packet; 2 cups (480 ml) heavy cream, cold; 1 cup (240 ml) whole milk; ⅓ cup (65 g) granulated sugar; 1 whole bean (3 g) vanilla bean, split lengthwise, seeds scraped out, pod kept; ⅛ teaspoon (¾ g) fine sea salt; 1 teaspoon (5 ml) pure vanilla extract; 1 teaspoon (5 ml) neutral oil, for lightly greasing molds, only if unmolding (optional)

From the MyKitchenBank Kitchen

A silky, barely-set Italian cream dessert scented with real vanilla. It wobbles on the spoon and melts on the tongue. It takes about 20 minutes of hands-on work, then chills until set.

Prep: 20 min
Cook: 8 min
Wait: 5 hr 25 min
Total: 5 hr 53 min
Makes: 6 panna cottas (about ½ cup / 120 ml each)

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Steps

Before you start

Plan ahead: the panna cotta needs at least 5 hours in the fridge to set, or overnight.
Lightly oil the molds only if you plan to unmold; skip this if serving in glasses.
Use powdered unflavored gelatin (about 2¼ tsp is one 7 g packet). Sheet gelatin needs different handling.
Do not let the cream mixture boil, because boiling cream can taste cooked and heat can weaken the gelatin.

1
Prepare the molds
- Set six ramekins or glasses (at least ½ cup / 120 ml each) on a rimmed tray.
- If you will unmold, rub the inside of each with a paper towel dampened with a few drops of neutral oil, leaving only a thin film.
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Ready when: Molds are on the tray, ready to fill.
Tip: Skip oiling for glasses; the tray makes moving them to the fridge easy without spills.
2
Bloom the gelatin
- Pour the 3 tablespoons (45 ml) cold water into a small bowl.
- Sprinkle the gelatin evenly over the surface without stirring.
- Let it sit 5 minutes.
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Ready when: The gelatin looks wrinkled and spongy, with no dry powder visible.
Tip: Stirring at this stage can leave dry clumps that never dissolve.
3
Warm the cream
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
- In a 2-quart (2 L) saucepan, combine the heavy cream, milk, sugar, salt, vanilla seeds and the scraped pod.
- Warm over medium heat, whisking occasionally, for 5 to 7 minutes.
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Ready when: Steam rises, tiny bubbles form around the edge, the sugar has dissolved, and it reads about 175°F (80°C). It is hot but not boiling.
Tip: Do not boil. Boiling gives a cooked-milk flavor and can weaken the set.
4
Infuse the vanilla
- Remove the pan from the heat, cover, and let the pod steep for 10 minutes so the flavor deepens.
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Ready when: The cream smells strongly of vanilla and is dotted with seeds.
5
Dissolve the gelatin
- Scrape the bloomed gelatin into the warm cream.
- Whisk gently for 1 minute.
- If any grains remain, return the pan to low heat for 30 seconds while whisking, but do not let it simmer.
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Ready when: Rub a drop between your fingers: it feels smooth with no grains, and the surface shows no gelatin specks.
Tip: Warm cream is needed to melt the gelatin; if it has cooled fully, rewarm it gently.
6
Strain and flavor
- Fish out the pod, then pour the mixture through a fine-mesh sieve into a pitcher.
- Stir in the vanilla extract.
- Cool at room temperature for 10 minutes, stirring twice.
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Ready when: The mixture is warm, not hot, and the seeds are evenly suspended.
Tip: Stirring while it cools keeps the seeds from sinking to the bottom.
7
Fill the molds
- Stir once more, then divide the mixture evenly among the six molds, about ½ cup (120 ml) each.
- Pop any surface bubbles with a toothpick.
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Ready when: Each mold is filled to the same level with a smooth surface.
8
Chill until set
- Carry the tray to the fridge and chill uncovered for 1 hour, then cover loosely and chill at least 5 hours total, or overnight.
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Ready when: Gently tilt a mold: the surface is firm and the whole panna cotta jiggles as one with no liquid movement.
Tip: Set time depends on the fridge. Do not freeze to speed it up, since that ruins the texture.
9
Serve or unmold
- To serve in the glass, simply bring it to the table.
- To unmold, dip each mold in hot tap water for 5 to 10 seconds, run a thin knife around the edge, set a plate on top, invert, and shake gently.
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Ready when: The panna cotta slips onto the plate holding its shape with a glossy surface.
Tip: Do not dip too long or the outside melts.

Good to know

Tips

For a softer, more delicate set, reduce the gelatin to 2 teaspoons; for firm unmolded shapes, keep 2¼ teaspoons.
Serve with berries, a spoonful of fruit compote, or caramel sauce for a tart or rich contrast.
Strain the mixture; it removes any undissolved gelatin and gives a perfectly silky texture.
Use a thermometer if possible; staying below a simmer protects flavor and setting power.

Make ahead

Make up to 2 days ahead. Keep covered in the fridge in the molds and unmold just before serving.

Storage & reheating

Refrigerate covered up to 3 days. Do not leave at room temperature for more than 1 hour when serving. Do not freeze, as the texture becomes grainy and watery on thawing. Serve chilled, with no reheating.

Substitutions

vanilla bean → 1 tablespoon (15 ml) vanilla bean paste or an extra 2 teaspoons vanilla extract. Add paste with the cream; with extract only, flavor is a bit less complex.
whole milk → Additional heavy cream (1 cup / 240 ml). Gives a richer, denser texture; keep the gelatin amount the same.
granulated sugar → Honey, 3 tablespoons (63 g). Adds floral flavor; stir into the warm cream until dissolved.
unflavored powdered gelatin → 4 sheets silver-grade gelatin. Soak in cold water until soft, squeeze out, then melt into the warm cream.