Vanilla Panna Cotta – a delicious recipe with heavy cream, vanilla bean, sugar, unflavored gelatin, milk, whole-milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the cream in a saucepan.
2
Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
3
Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
4
Discard the vanilla pod.
5
Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.
6
Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
7
Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
8
Dip each ramekin three-quarters of the way in warm water and invert onto a plate.
9
Garnish each panna cotta with strawberries and mint, if desired.
10
Photograph by Jim Franco
627
kcal
Calories
45
g
Fat
35
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups heavy cream, 1 vanilla bean, 1/2 cup sugar, 1 1/2 teaspoons unflavored gelatin (about 1/2 packet), and more.
Yes, Vanilla Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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