how to make panna cotta – classic vanilla!

Certainly! Making classic vanilla panna cotta is a delightful and relatively simple process. Here’s a recipe for you:

Classic Vanilla Panna Cotta Recipe:


  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 2 1/4 teaspoons gelatin (about 1 packet)
  • 3 tablespoons cold water


  1. Prepare Gelatin:
    • In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5-10 minutes to allow the gelatin to bloom.
  2. Heat Cream Mixture:
    • In a saucepan, combine the heavy cream and sugar. If you’re using a vanilla bean, split it open lengthwise and scrape the seeds into the cream mixture. Add the whole vanilla bean as well.
    • Heat the mixture over medium heat, stirring frequently until it almost comes to a simmer. Do not let it boil.
  3. Dissolve Gelatin:
    • Once the cream mixture is heated, remove the vanilla bean if used. Stir in the bloomed gelatin until completely dissolved.’

  1. Add Vanilla Extract (if not using a vanilla bean):
    • If you’re not using a vanilla bean, stir in the vanilla extract at this point.
  2. Strain Mixture:
    • Strain the mixture through a fine-mesh sieve into a bowl to remove any undissolved gelatin or vanilla bean particles.
  3. Pour into Molds or Glasses:
    • Pour the mixture into ramekins, molds, or glasses. This recipe should fill about 4-6 depending on the size of your serving containers.
  4. Chill:
    • Refrigerate the panna cotta for at least 4 hours or until set. For best results, leave it in the refrigerator overnight.

  1. Serve:
    • Once set, run a knife around the edge of each panna cotta and invert onto a plate if desired. Alternatively, you can serve them directly in the containers.
  2. Garnish (Optional):
    • Garnish with fresh berries, a drizzle of caramel, or a sprinkle of powdered sugar before serving.

Enjoy your delicious classic vanilla panna cotta!

Note: Panna cotta is very versatile, so feel free to experiment with different toppings and flavor variations.

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