Smooth ivory unmolded panna cotta with visible vanilla specks, strawberry compote and sliced fresh strawberries on a white plate

Vanilla Panna Cotta

by

Vanilla panna cotta is a gently set cream dessert with a soft wobble and tiny vanilla specks. A quick strawberry compote supplies a bright finish. The main work happens on the stovetop, followed by a long chill.

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Recipe at a Glance

  • Yield: 4 servings
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  • Chilling: At least 6 hours

Table of Contents

Ingredients

Vanilla cream

  • 2 teaspoons (6 g) powdered gelatin
  • 2 tablespoons cold water
  • 150 ml whole milk
  • 400 ml heavy cream
  • 65 g granulated sugar
  • 1 teaspoon vanilla bean paste

Strawberry topping

  • 250 g strawberries, hulled and chopped, plus a few fresh slices to serve
  • 25 g granulated sugar
  • 1 teaspoon lemon juice

Before You Start

Gelatin strength varies between brands. Use the weight given as a guide and check the packet directions for setting about 550 ml of dairy liquid.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Bloom the gelatin

Sprinkle the gelatin evenly over the cold water in a small bowl and leave for 5–10 minutes, until swollen. Lightly oil four 150 ml molds if unmolding, then wipe away excess oil. Alternatively, use glasses.

2. Warm the cream

Heat the milk, cream and sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat just before it boils. Stir in the bloomed gelatin until fully dissolved, then add the vanilla.

3. Fill and chill

Strain into a jug. Cool for 10–15 minutes, stirring occasionally to distribute the vanilla. Divide among the molds or glasses, cover and refrigerate for at least 6 hours, until set.

4. Make the compote

Put the chopped strawberries, sugar and lemon juice in a small saucepan. Simmer gently for 5–8 minutes until the berries release juice and soften. Cool completely, then refrigerate.

5. Finish

For molded portions, dip the base of each mold briefly in warm water and loosen the edge gently before turning onto a plate. Add cold compote and a few fresh strawberry slices. Serve glass portions without unmolding.

Cook’s Tips

  • Gelatin strength varies between brands. Use the weight given as a guide and check the packet directions for setting about 550 ml of dairy liquid.
  • Do not boil the cream after the gelatin has been added.
  • Let the compote cool completely before spooning it over the set cream.

Storage and Make-Ahead

Keep panna cotta covered and refrigerated for up to 3 days. Store the compote separately for up to 3 days. Unmold shortly before serving.

Recipe Questions

Can I serve it in glasses?

Yes. Glasses avoid the unmolding step and let you enjoy a slightly softer set.

Why did vanilla collect at the bottom?

Vanilla seeds settle while the liquid is warm. Cool briefly and stir before pouring to help distribute them.

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