Learn how to make a silky, creamy vanilla panna cotta with minimal effort. This classic Italian dessert — literally “cooked cream” from Piedmont — combines rich cream, milk and vanilla, set gently with gelatin for a delicate wobble. It takes only about 10 minutes of active prep, then it chills in the fridge, making it a perfect make-ahead showstopper for dinner parties and special occasions.
Panna cotta is smooth and luxurious, usually flavoured with vanilla and set with gelatin so it holds shape but remains soft. Though it looks restaurant-worthy, the method is straightforward and reliable.
Serve it plain with fresh berries or finish with a quick berry, chocolate or caramel sauce for contrast.
See the recipe below for ingredient notes, step‑by‑step photos, tips, variations and a short video. For the printable recipe, scroll to the recipe box.
Ingredients
The photo below shows the ingredients for a classic vanilla panna cotta and includes substitution notes.
Ingredient notes and substitutions
- Heavy cream – the foundation of panna cotta. Use full‑fat cream (double or heavy cream) for the best texture; low‑fat substitutes won’t be as rich.
- Whole milk – use whole milk rather than reduced‑fat for creaminess and flavor.
- Sugar – caster (superfine) sugar dissolves fastest, but regular granulated sugar works equally well.
- Vanilla – choose good-quality vanilla: either scrape the seeds from a whole vanilla bean or use a high‑quality vanilla bean paste.
- Unflavoured gelatin powder – gelatin sheets can be used instead; check the package for the equivalent amount for your liquid volume.
Step by step photos and instructions
Combine the milk, cream and vanilla in a saucepan and heat until it reaches a gentle boil, watching closely so it doesn’t overflow. Remove from the heat as soon as it boils.
Add the sugar and stir until fully dissolved.
While whisking, sprinkle the gelatin powder into the warm mixture to prevent lumps. Whisk until the gelatin is completely incorporated.
Pour the mixture into individual moulds, jars or ramekins. Let them cool at room temperature for about 30 minutes.
Note: a thin skin can form on the surface of the milk; you can gently remove it with a spoon while the mixture is still liquid, though this step is optional.
Chill the panna cottas in the refrigerator for at least 4–6 hours or overnight until fully set.
How to remove panna cotta from moulds
Run a thin knife between the panna cotta and the mould rim to loosen the edges.
Briefly dip each mould into a bowl of hot water for a few seconds (no more than about 10 seconds) to loosen the base—too long and it will start to melt.
Invert the mould onto a serving plate and lift it off gently. Individual non‑stick moulds work best for an elegant presentation; ramekins or small jars are fine for a more casual serving.
Serving suggestions
Ways to serve panna cotta:
- Fresh berries – strawberries, raspberries or blueberries add bright freshness.
- Passion fruit – the tart seeds balance the richness beautifully.
- Berry sauce – a simple strawberry or raspberry coulis is a classic pairing.
- Salted caramel or chocolate sauce – for a richer, more comforting finish.
- Nutella – warm slightly and drizzle over with chopped hazelnuts for texture and flavour.
Recipe tips
- Use quality ingredients – panna cotta relies on a few components, so choose good cream and real vanilla (bean or paste) for the best flavor.
- Bloom gelatin if required – follow the packet instructions: some gelatins recommend blooming in a little cold water before adding to the hot mixture.
- Avoid boiling with gelatin – always remove the cream and milk from heat before adding gelatin. If the mixture boils with gelatin, it may not set correctly.
- Cool before refrigerating – let the filled moulds come down to room temperature for about 30 minutes before chilling to avoid condensation and to help the texture set evenly.
- Presentation – moulds create a refined look; ramekins, jars or dessert glasses are great alternatives for a relaxed presentation.
Recipe FAQs
Panna cotta is rich and velvety with a delicate vanilla flavour. Properly set panna cotta should hold its shape yet have a gentle wobble. If it’s rubbery, too much gelatin was used.
Agar agar is a vegetarian alternative to gelatin. It behaves differently, so follow agar agar packet instructions for quantities and setting method.
Properly chilled panna cotta keeps well in the refrigerator for up to three days.
Yes. Soak gelatin sheets in cold water to soften, squeeze out excess water and add to the warm cream mixture. Check conversion on the packet—brands vary.
More panna cotta recipes to try
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
White Chocolate Panna Cotta
Italian Desserts
Boozy Bailey’s Panna Cotta
Italian Desserts
Chocolate Budino (Budino al Cioccolato)
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Step By Step Photos Above
Most recipes include step photos, tips and a short video to help you make them perfectly the first time.
Vanilla Panna Cotta
By Emily
Ingredients
- 1 ½ cups plus 1 tablespoon heavy cream (double cream) (375ml)
- 1 cup + 1 tablespoon whole milk (250ml)
- ½ cup caster sugar (or granulated) (95g)
- 4 teaspoons gelatin powder (12g)
- 3 teaspoons vanilla paste or 1 vanilla bean (see notes)
Instructions
- Put the milk, cream and vanilla in a saucepan and bring to a boil, watching it carefully. Remove from heat once it reaches a boil.
- Add the sugar and stir until dissolved.
- Sprinkle the gelatin powder into the warm mixture while whisking to avoid lumps; whisk until fully combined.
- Pour into individual moulds or ramekins. Let cool at room temperature for about 30 minutes.
- Note: A skin can form on the surface; you can remove it with a spoon while still liquid, but it’s optional.
- Refrigerate for at least 4–6 hours or overnight before serving.
How to remove panna cotta from moulds
- Fill a bowl with hot water and dip each mould for a few seconds to loosen the base.
- Invert onto a plate and gently lift off the mould. Serve immediately.
Video
Notes
- Vanilla note – if using vanilla bean paste, use the amount equivalent to one vanilla bean (about 15ml / 3 teaspoons in this recipe). If using a whole vanilla bean, scrape the seeds into the milk and reserve the pod for another use or to flavor sugar.
- Storage – panna cotta keeps well in the fridge for up to three days.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned or jarred tomatoes, choose a trusted brand for best flavor.
- Vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven unless stated.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 22 g |
Protein: 5 g |
Fat: 24 g
Nutrition information is an approximation.