Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta is not much tougher than making a box of jello, but is so much more elegant, impressive, and delicious!

Don’t you just love desserts with visible vanilla bean seeds? Like homemade creme brulee or this splendid Panna Cotta Recipe?  This beautiful layered custard dessert will have jaws dropping from its gorgeous presentation and its dreamy flavor and texture.

Vanilla Bean Panna Cotta

It was The Daring Bakers group that encouraged me to make my first Panna Cotta years ago. I had never eaten this Italian dessert, which translates to cooked cream, until I created my own.

For this recipe, the silky, egg-free custard that characterizes panna cotta was thickened with gelatin and flavored with white chocolate and Vanilla Bean Paste. Half of this White Chocolate Panna Cotta was topped with a jellled raspberry sauce and the others with fresh berries and mint. A veritable hit with the two pickiest members of the household!

Why You Must Make

Our family took a holiday to New Zealand over Nick’s college break. One of our favorite meals was at a tiny, family-owned restaurant in Rotorua called Leonardo’s. We stuffed ourselves silly with bruschetta, lamb, and pasta.

• I’m certain the boys ordered something chocolate for dessert, but it was this establishment’s raspberry-topped panna cotta that caught my attention. I remember my previous attempt being more like jello than custard, and their version was quite the opposite. It turned out to be a new favorite dessert!
• You can top this Easy Panna Cotta with gelée or simply garnish with fresh berries!
• They’re perfect for a special occasion or a dinner party with friends!

Sweet and juicy macerated raspberries spilled across the top of the inverted custard we had in New Zealand and made for a memorable presentation. I was inspired to make a White Chocolate Panna Cotta.

Ingredient Notes

• Kitchen Staples – Sugar, Water, Unflavored Gelatin (like Knox brand)
• Whole Milk – 3½% milk fat, the natural percentage of fat when milk comes right from the cow.
• Vanilla Bean – Slice a whole vanilla bean in half length-wise, then scrape the seeds out with the edge of a table knife or another tool.
• Heavy Cream – 36-40% milk fat. Adds richness and a creamy texture.
• Honey – This sweetener has health benefits that granulated sugar does not. It contains minute amounts of pollen that may desensitize your body to these allergens. Honey’s antioxidants can also reduce inflammation in your body.
• Raspberries – I used fresh, but frozen can be used.

How to Make a Panna Cotta Recipe

To allow the panna cotta to gel properly, plain gelatin has to be dissolved in a warm liquid. For this recipe, the cream, sugar, and salt are heated in a saucepan. The gelatin is allowed to soften in a few tablespoons of water, then added to the warm cream mixture. Other flavorings are added, then the panna cotta is poured into molds or serving dishes and chilled for 4 hours or longer.

PRO-Tip: After whisking the gelatin into the cream, rub a bit of the liquid between your fingers to make sure the gelatin is dissolved before continuing. If the gelatin does not melt, the panna cotta will be loose instead of setting properly.

The right amount of butterfat in your panna cotta recipe is also key to having the most delicious results. This recipe has a combination of yogurt and cream. Others have milk and cream or milk and half and half. It is usually OK to substitute some lighter cream or half and half for the heavy cream, but using all milk will not produce the right mouthfeel and creaminess.

Don’t be tempted to add more sugar. Panna cotta is not a super sweet dessert. American palates are used to more sugar, but this panna cotta recipe reflects the traditional sweetness.

Frequently Asked Questions

You May Also Like:

• Strawberry Vanilla Smoothies from Life Tastes Good
• Vanilla Bean Panna Cotta with Strawberry Gelee
• Perfect Vanilla Cheesecake
• Chocolate Coeur a la Creme
• More Best Dessert Recipes

Continue to Content

Print

The Recipe:

Vanilla Bean Panna Cotta Recipe

Prep Time 20 minutes

Cook Time 7 minutes

Total Time 27 minutes

Yield 6 servings

White chocolate and vanilla bean paste flavor this luscious panna cotta

Ingredients

• 1 cup whipping cream
• ½ cup sugar
• ¼ teaspoon kosher salt
• 1 teaspoon Vanilla Bean Paste
• 1 package of unflavored, powdered gelatin
• 3 tablespoons water to bloom the gelatin
• 1-¼ cups plain Greek yogurt (use full fat for the best flavor and texture)
• 10 ounces white chocolate, chopped
• Raspberry sauce or fresh berries to garnish, optional

Instructions

1. Add the cream, sugar, and salt to a large saucepan. Bring to a simmer over medium-high heat.
2. Once the liquid is heated through and the sugar is dissolved, remove from heat and stir in vanilla bean paste.
3. Sprinkle the gelatin over a small bowl containing 3 tablespoons of water and as soon as it softens, whisk the gelatin mixture into the warm cream mixture till dissolved. Whisk in yogurt.
4. Gently melt the chocolate in a microwave-safe bowl, stopping to stir at 30-second intervals till smooth and melted. Let cool a bit before adding it to the cream mixture. Whisk till well combined.
5. Carefully pour into glasses or ramekins. Chill for at least 4 hours or overnight before serving.
6. Garnish with raspberry sauce, berries, and mint if desired.

Notes

Garnish as desired. I like using fresh berries and a sprig of mint. A jellied fruit topping would be nice, too, like I used in my other Panna Cotta Recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ghirardelli White Chocolate Chips (or bars, chopped)
• 
  Vanilla Bean Paste
• 
  Unflavored Knox Gelatin

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 62mgSodium: 209mgCarbohydrates: 60gFiber: 2gSugar: 56gProtein: 25g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest