Vanilla Panna Cotta
A silky Italian cream dessert scented with vanilla and set with just enough gelatin to wobble. Serve it with a quick caramel sauce, fresh fruit and mint.
Panna cotta, Italian for "cooked cream", is one of the easiest elegant desserts you can make. Cream and milk are warmed with sugar and vanilla, set with a little gelatin and chilled in small molds or glasses. The result is cool, silky and just firm enough to hold its shape when turned out, with a gentle wobble that makes everyone smile.
The secret to the perfect wobble
- Measure the gelatin carefully. Too much gelatin makes panna cotta rubbery. This recipe uses just enough to set it softly.
- Bloom it first. Sprinkling gelatin over cold milk and leaving it for 5 minutes lets it hydrate evenly, so it dissolves without lumps.
- Don't boil. Warm the cream only until it steams. Boiling can weaken gelatin and change the texture.
Turning out panna cotta
Lightly oil the molds before filling. To unmold, run a thin knife around the edge, dip the mold in hot water for 5 seconds, place a plate on top and flip. If you would rather not risk it, set the panna cotta in pretty glasses and serve it with a spoon.
Topping ideas
- A quick caramel sauce (below), salted or plain
- Fresh berries, sliced mango or passion fruit
- A spoonful of berry compote, like the one in our Eton mess
FAQ
Can I make panna cotta vegetarian?
Yes. Replace the gelatin with ¾ teaspoon agar-agar powder. Bring the cream mixture to a boil with the agar and simmer for 2 minutes, as agar needs to boil to set.
Vanilla Panna Cotta
Ingredients
Panna cotta
Quick caramel sauce
To serve
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the panna cotta
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Lightly oil six ½-cup (120 ml) molds or ramekins, or have six serving glasses ready.
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Pour the cold milk into a small bowl, sprinkle the gelatin evenly over the top and leave for 5 minutes to soften.
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Heat the cream, sugar, vanilla seeds and pod, and salt in a saucepan over medium heat, stirring, until the sugar dissolves and the cream is steaming. Do not let it boil.
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Remove from the heat, discard the vanilla pod and whisk in the softened gelatin until completely dissolved.
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Pour through a fine sieve into a jug, then divide among the molds. Let cool for 15 minutes, then cover and refrigerate for at least 4 hours, until set.
Make the caramel
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Put the sugar and water in a small saucepan over medium heat and swirl (do not stir) until the sugar dissolves. Boil without stirring for 5 to 7 minutes, until amber.
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Remove from the heat and carefully whisk in the warm cream (it will bubble up), then the butter and salt. Let cool; it thickens as it cools.
Serve
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Unmold each panna cotta onto a plate, or serve in the glasses. Drizzle with caramel and add fruit and a mint sprig.
Notes
- Caramel gets extremely hot. Use a deep pan and long-handled whisk, and keep children away from the stove.
Tips
- For perfectly smooth tops, pop any bubbles on the surface with a toothpick before chilling.
Substitutions
- Lighter: use 1½ cups cream and 1½ cups whole milk in total; the panna cotta will be slightly softer.
- Flavors: infuse the cream with lemon zest, a split cinnamon stick or a few coffee beans.
Storage and reheating
- Covered panna cotta keeps in the fridge for up to 3 days. Store the caramel in a jar in the fridge for up to 2 weeks and warm gently before using.
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