Vanilla Panna Cotta
A silky, softly set Italian cream dessert scented with real vanilla and served with a quick strawberry sauce. It is made ahead, so it suits dinner parties and Eid tables.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Medium saucepan, 6 ramekins or small glasses (about 150 ml each), small bowl, whisk, fine sieve
Method
If you plan to unmould the panna cotta, rub the inside of each ramekin with a very thin film of oil. Otherwise leave them plain and set them on a tray.
Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Leave it without stirring until it looks soft and wrinkly.
Pour the cream, milk, sugar and salt into a saucepan. Warm over medium-low heat, stirring, until the sugar dissolves and small bubbles appear at the edge. Do not let it boil.
Take the pan off the heat and stir in the vanilla. Add the bloomed gelatin and whisk for a full minute until no grains remain and the mixture looks smooth.
Pour the mixture through a fine sieve into a jug, then let it cool for about 10 minutes, stirring now and then. Cooling stops the vanilla seeds sinking and keeps a skin from forming.
Divide the mixture among the ramekins. Let them cool to room temperature, cover loosely with cling film and refrigerate until set, with a gentle wobble in the centre when nudged.
For the sauce, simmer the strawberries, sugar and lemon juice in a small pan for 5 minutes until soft and syrupy, then cool. This can be done while the panna cotta chills.
To unmould, dip each ramekin in hot water for 5 seconds, run a thin knife around the edge and turn it onto a plate. Or serve in the glasses. Spoon over the sauce just before serving.
Cooking tips
- Sprinkle the gelatin over the water, not water over gelatin, so it hydrates evenly without clumps.
- Never boil the mixture after adding gelatin to the cream; high heat can weaken its setting power.
- For a softer, spoonable set, use 2 tsp gelatin and serve in glasses. Keep 2½ tsp if you want to turn them out.
- Use a vanilla pod or good-quality extract; imitation essence can taste sharp in a dish this simple.
Substitutions
- Replace the strawberries with mango pulp, mixed berries or a spoonful of caramel sauce.
- Use 7 g agar-agar powder instead of gelatin for a firmer set without animal gelatin, following the packet method as agar must be boiled for 2 minutes.
- Swap the milk for more cream for a richer dessert, or use half-and-half cream and milk if cream is heavy in your area.
- Use 1 tsp of vanilla essence in place of 2 tsp extract if that is all you have, but add it sparingly.
Serve with
"Serve chilled with strawberry sauce, a few fresh berries and a mint leaf. A small crisp biscuit on the side adds a nice crunch."
Storage
"Keep covered in the refrigerator for up to 3 days. Add the sauce only when serving. Do not freeze, as the texture turns grainy."
Reheating
"Serve cold. Let the glasses stand at room temperature for 10 minutes before serving for the best flavour."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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