Can I use vanilla extract instead of vanilla beans?

Yes!! The only difference is you'll add the vanilla extract after you've heated the cream, milk, and sugar.

Can I use another flavor enhancer instead of vanilla?

Yes!! You could use cinnamon sticks, citrus zest, dried lavender, or rose water. Truthfully, this is why panna cotta is also one of my favorite desserts. You can literally switch up the flavor profile that easily, and now it seems like a completely different dessert!

What can I use as a topping for this dessert?

I paired it with my homemade strawberry sauce; however, think of panna cotta as a blank canvas. You could use simply fresh berries, a chocolate ganache, toasted nuts with a caramel sauce, or lemon curd. The sky is the limit for how many different combinations there could be!

What does panna cotta taste like?

The translation is 'cooking cream, ' so imagine a rich, smooth, and velvety texture with a subtle hint of vanilla flavor. The gelatin is added to help it set. However, the panna cotta should not be rubbery in taste, as that would indicate too much gelatin has been added.

How long does it last in the fridge?

The panna cotta will last for up to three days in the fridge. If you are using ramekins, it is important to cover them with a Ziploc bag or something else; otherwise, a film can form on the top of the dessert, and you do not want that.

Vanilla Panna Cotta - Amy's Nutrition Kitchen

Ingredients

Units Scale

1 1/2 cups whole milk (1/4 cup will be used to bloom the gelatin)
1 1/2 cups heavy whipping cream
1/4 cup (50g) granulated sugar
1 scant tablespoon powdered gelatin (1 packet)
1 vanilla bean, scraped and seeded
Toppings of choice: strawberry sauce, fresh berries, chocolate ganache, lemon curd

Cook Mode Prevent your screen from going dark

Instructions

Bloom the gelatin. Sprinkle the gelatin over cold milk in a small mixing bowl and let sit for a few minutes to gelatinize. The gelatin mixture turns into something that looks like soft, rubbery Jello.

Make the cream mixture. While the gelatin is setting, heat the whole milk, cream, sugar, and vanilla beans in a saucepan until hot. Do not bring this mixture to a boil; simply heat it hot enough to dissolve the sugar.

Add the gelatin. Turn off the heat and add the gelatin mixture to the hot cream mixture. Immediately whisk until smooth. Make sure the mixture is completely smooth and the gelatin has dissolved. I used a milk frother to ensure all the gelatin was mixed in (as many times as I made this, this was the one step I recommend including). Otherwise, you might be unable to thoroughly dissolve all the gelatin, and no one wants pieces of gelatin in their dessert!). Let the panna cotta cool, occasionally whisking to keep it thoroughly mixed.

Pour the panna cotta mixture into individual ramekins (lightly greased if you want to unmold the individual panna cottas later on) and refrigerate to set for at least four hours.

Serve the panna cotta with garnishes of your choice. The simple strawberry sauce makes it look that much fancier!

Author: Amy's Nutrition Kitchen
Prep Time: 5
Cook Time: 5
Category: Desserts