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Vanilla Bean Panna Cotta

A rich and creamy dessert that has the most attractive wobble in the world if done right..
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Cuisine: Italian
Keyword: cotta, panna, panna cotta, vanilla, vanilla bean, vanille bean paste
Servings: 4 Ramekins


  • 300 ml Double cream
  • 300 ml Whole milk
  • 85 g Caster sugar
  • 1 tsp Vanilla bean paste
  • 9 g platinum gelatin, about 5 sheets


  • Combine the milk, cream, sugar and vanilla bean paste in a pan and bring to a simmer. Keep an eye and make sure it doesn't boil. Stir occasionally
  • Soak your gelatin sheets in cool water
  • When your milk/cream mix comes to a simmer, remove it from the heat.
  • Add your gelatin to the milk/cream mix and stir continuously until dissolved.
  • Pour the milk/cream mix into 4 ramekins and allow to cool to room temperature
  • stick in the fridge overnight
  • When ready take a sharp knife and put it over a naked flame to heat up the blade. Slowly go around the edge of the ramekins to break the seal between the Panna Cotta & the ramekin. Place your plate on top of the ramekin and turn it upside down. Give a small but firm shake and you should here a very satisfying sound from the ramekin as the Panna Cotta releases.
  • Serve with berries and a freshly made coulis