Italian

Vanilla Panna Cotta

Easy · 20 min

Serves 6ItalianVegetarianGluten-freeNut-free

Silky set cream with vanilla and a wobble that mesmerises. Elegant with minimal effort.

20 minTotal time

6Serves

4Steps

ItalianCuisine

Method

Infuse
Heat cream, milk, sugar and vanilla until steaming. Remove from heat and steep 10 minutes.
Why: Steeping extracts full vanilla flavour.
Cook from here
Set gelatine
Dissolve squeezed gelatine in warm cream mixture. Strain into moulds.
Why: Straining removes vanilla pod and air bubbles.
Cook from here
Chill
Refrigerate at least 4 hours until set with a gentle wobble.
Why: Slow chilling gives the smoothest texture.
Cook from here
Unmould
Dip moulds briefly in warm water. Turn out onto plates.
Why: Warm water releases the set cream cleanly.
Cook from here

Serve with macerated berries — their acidity cuts through the rich cream.

Infuse
Heat cream, milk, sugar and vanilla until steaming. Remove from heat and steep 10 minutes.
Why: Steeping extracts full vanilla flavour.
Cook from here
Set gelatine
Dissolve squeezed gelatine in warm cream mixture. Strain into moulds.
Why: Straining removes vanilla pod and air bubbles.
Cook from here
Chill
Refrigerate at least 4 hours until set with a gentle wobble.
Why: Slow chilling gives the smoothest texture.
Cook from here
Unmould
Dip moulds briefly in warm water. Turn out onto plates.
Why: Warm water releases the set cream cleanly.
Cook from here