Creamy, dreamy, and full of vanilla bean goodness, this Vanilla Bean Panna Cotta is the perfect dessert, complete with a fresh strawberry topping.
I used to think Panna Cotta was one of those fancy desserts reserved for restaurants, like crème brûlée or chocolate mousse.
Turns out, making this vanilla panna cotta with strawberries at home is way easier than I imagined! The taste is just as impressive as the ones I’ve had out, and I thought an authentic recipe wouldn’t use gelatin, but I stand corrected!
Table of Contents
What is Panna Cotta?
Panna cotta is a classic Italian dessert made from sweetened cream thickened with gelatin and typically flavored with vanilla. The name translates to “cooked cream,” and it has a smooth, creamy, custard-like texture with a subtle wobble. Panna cotta is usually served cold and can be topped with fresh fruits, sauces, or caramel.
Why I Love This Vanilla Panna Cotta
- Naturally egg-free, it’s perfect for those with egg allergies.
- Uses just a few simple ingredients to create a stunning, elegant dessert.
- It’s versatile and pairs beautifully with strawberries, caramel sauce, or any topping you like.
Recipe Ingredients
Vanilla Bean – Sweet and rich, with tiny specks from a vanilla bean pod. If you don’t have it on hand, you can also use vanilla extract.
Gelatin – The secret to that gentle wobble. I prefer using Knox brand.
Heavy Cream – Creamy and smooth, it gives panna cotta that melt-in-your-mouth texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Lemon Juice – Add a tablespoon of fresh lemon juice after heating the cream for a fresh and tangy twist.
Whole Milk – Swap some heavy cream for whole milk to lighten the texture. It’s still creamy but a bit less rich.
Kosher Salt – A pinch of kosher salt enhances the sweetness and balances the vanilla perfectly.
How to Make Vanilla Bean Panna Cotta
Step #1: In your small saucepan, sprinkle the gelatin powder over 2 Tbsp. of cold water and let it stand for about a minute to soften. Heat gently over low heat until the gelatin dissolves completely. Remove from heat and set aside.
Step #2: In a medium saucepan, combine the sugar, heavy cream, half-and-half, and vanilla bean caviar (or extract). Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is just starting to steam with tiny bubbles forming around the edges. Do not let it come to a full boil.
Step #3: Take the pan off the heat and pour in the gelatin mixture.
Step #4: Divide the hot cream mixture into six dishes (each needs to hold 2/3 cup) and cool until they reach room temperature. Divide the sliced strawberries evenly among the six dishes.
Step #5: Chill the panna cotta, covered, overnight or for at least 4 hours.
Step #6: Serve as-is, or remove the panna cotta molds onto a plate. To remove the panna cotta molds to a plate, dip the ramekins one at a time into a bowl of hot water for about 3 seconds. Then run a thin knife around the inside edge of each dish and invert it onto the center of a small plate.
Expert Tips
Bloom the Gelatin Properly – Sprinkle the gelatin over cold water and let it sit for a few minutes to soften. This step makes sure your panna cotta turns out perfectly smooth when you mix it with the cream.
Don’t Boil the Cream – Heat the cream and sugar mixture gently over medium-low heat. Boiling can cause separation or ruin the smooth texture. A gentle simmer is all you need for a perfect panna cotta.
Strain for Extra Smoothness – After mixing in the gelatin, pour the panna cotta base through a fine-mesh sieve before filling the ramekins. This removes any undissolved bits for a silky finish.
Prevent a Skin – If you want a super smooth surface, place a piece of plastic wrap directly on top of each panna cotta before chilling.
Experiment with Serving Sizes – Try using silicone molds for a creative presentation with different shapes and sizes.
FAQs
Serve the panna cotta chilled in the ramekins, topped with fresh berries like strawberries, raspberries or a berry sauce for added flavor.
Strain the mixture before pouring it into ramekins. This helps remove any undissolved gelatin or vanilla bean bits, giving the dessert a perfectly silky texture.
Storage Information
To store Vanilla Bean Panna Cotta, cover the ramekins tightly with plastic wrap or store them in airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
For best results, consume within the first two days to enjoy the optimal texture and flavor.
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Vanilla Bean Panna Cotta Recipe
Ingredients
- 1 envelope of unflavored gelatin - about 1 tablespoon – I used the Knox brand
- 2 Tbsp. of cold water
- 2 cups heavy cream
- 1 cup half and half
- 1/3 cup sugar
- Caviar from one vanilla bean - or 1 ½ tsp. vanilla extract
- 6 large strawberries - sliced
Instructions
- In your small saucepan, sprinkle the gelatin powder over 2 Tbsp. of cold water and let it stand for about a minute to soften. Heat gently over low heat until the gelatin dissolves completely. Remove from heat and set aside.
- In a medium saucepan, combine the sugar, heavy cream, half-and-half, and vanilla bean caviar (or extract). Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is just starting to steam with tiny bubbles forming around the edges. Do not let it come to a full boil.
- Take the pan off the heat and pour in the gelatin mixture.
- Divide the hot cream mixture into six dishes (each needs to hold 2/3 cup) and cool until they reach room temperature. Divide the sliced strawberries evenly among the six dishes.
- Chill the panna cotta, covered, overnight or for at least 4 hours.
- Serve as-is, or remove the panna cotta molds onto a plate. To remove the panna cotta molds to a plate, dip the ramekins one at a time into a bowl of hot water for about 3 seconds. Then run a thin knife around the inside edge of each dish and invert it onto the center of a small plate.
NOTES
Nutrition
Such a great dessert for a dinner party. Light, tasty, and the fresh strawberries on top were AMAZING!! A perfect way to wrap up a meal.