How to Make Vanilla Panna Cotta: A Beginner’s Guide to This Elegant Italian Dessert
Vanilla panna cotta is a simple yet elegant dessert that’s perfect for beginners. With just a few ingredients and minimal effort, you can create a smooth, creamy treat that looks impressive and tastes amazing. I first made panna cotta for a family gathering and was amazed by how quickly it came together—and how everyone loved it. This easy-to-follow recipe will have you making a restaurant-worthy dessert in no time, and it’s sure to become a favorite in your kitchen!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 10 minutes (includes chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stove Top, Chilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups plus 1 tablespoon heavy cream (375ml)
- 1 cup plus 1 tablespoon whole milk (250ml)
- ½ cup caster sugar (95g) (or granulated sugar as an alternative)
- 4 teaspoons gelatin powder (12g sachet)
- 3 teaspoons vanilla paste or 1 vanilla bean (for that authentic vanilla flavor)
Instructions
- Heat the Dairy Mixture: In a medium saucepan, combine the heavy cream, whole milk, and vanilla. Place the pan over medium heat and bring the mixture to a boil. Keep a close eye on it because dairy can quickly boil over. Once it begins to bubble around the edges, turn off the heat immediately. This is the moment when you want to add the sugar, so be prepared. If the milk boils over, it can cause the panna cotta mixture to separate, so it’s essential to stay vigilant during this step.
- Add the Sugar: Stir in the caster sugar and continue stirring until it has completely dissolved into the milk and cream mixture. This will create a smooth, sweet base for your panna cotta. The sugar should dissolve quickly, so make sure to stir for a couple of minutes to avoid any gritty texture. At this stage, you can taste the mixture and adjust the sweetness, adding a bit more sugar if you prefer a sweeter panna cotta.
- Add the Gelatin: Sprinkle the gelatin powder into the warm mixture while whisking constantly. It’s important to add the gelatin slowly and whisk quickly to prevent any lumps from forming. The gelatin should dissolve completely into the hot liquid, so make sure to stir for a minute or so to ensure there are no undissolved bits. If you’re using gelatin sheets instead of powder, bloom them in a bit of cold water for a few minutes before adding them to the warm milk mixture. Gelatin helps the panna cotta set and gives it that silky, delicate texture that is so iconic.
- Cool the Mixture: After the gelatin has fully dissolved, pour the panna cotta mixture into individual ramekins or moulds. These can be anything from small ceramic cups to silicone moulds—just make sure they are suitable for chilling. Allow the panna cotta to cool at room temperature for about 30 minutes before transferring them to the refrigerator. Cooling the mixture for a bit helps prevent condensation from forming on the surface, ensuring a smoother finish once set.
- Refrigerate: Allow the panna cotta to set in the fridge for at least 4–6 hours, or overnight if you have the time. The longer you leave them to chill, the firmer the texture will be, which is ideal for unmoulding later. You’ll notice that the panna cotta becomes beautifully thick and creamy as it sets in the fridge. If you’re in a rush and need to serve it sooner, 4 hours will usually suffice, but for the best results, I recommend leaving them overnight. The slow chilling process allows the gelatin to work its magic, and the panna cotta will have the perfect texture when you serve it.
Notes
- Preventing Lumps in the Gelatin: One of the most common mistakes beginners make is adding gelatin to hot liquid too quickly. Always sprinkle the gelatin powder slowly and whisk vigorously to prevent clumps. It’s also important to make sure the gelatin fully dissolves in the warm liquid, as undissolved gelatin will lead to a lumpy texture.
- What to Do If the Milk Forms a Skin: Sometimes, the milk can form a skin on top of the panna cotta mixture before you refrigerate it. If this happens, simply use a spoon to skim it off before chilling. This is optional, as the skin doesn’t affect the final texture, but it can be a little unsightly. If you don’t mind the skin, you can leave it and simply stir it into the mixture before pouring it into the ramekins.
- How to Tell if Panna Cotta Has Set Properly: After the panna cotta has chilled for a few hours, check its consistency by gently nudging the side of one of the ramekins. The panna cotta should jiggle like a soft custard but remain firm enough to hold its shape. If it seems too runny, let it chill a little longer. If it sets too firm, you can easily fix that by warming the mixture gently and adding a little more milk or cream to loosen it.
- Gelatin Troubleshooting: If your panna cotta doesn’t set after chilling, it may be that the gelatin wasn’t properly dissolved. In this case, simply return the mixture to the stove (on low heat) and stir until the gelatin dissolves completely, then pour it into the ramekins again to chill. If the gelatin is still giving you trouble, it could be that the temperature of the milk mixture wasn’t hot enough when you added the gelatin, so be sure the mixture is steaming hot, but not boiling, when you incorporate the gelatin.