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Recipe

Vanilla Panna Cotta

4 h 20 min · Serves 6 · Italian

Why make it

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.

Serves 6

You’ll need

  • 3 tbsp cold water
  • 2½ tsp powdered gelatin (about 7 g)
  • 400 ml fresh cream, full fat
  • 200 ml full-cream milk
  • 60 g caster sugar
  • 2 tsp vanilla extract, or seeds of 1 vanilla pod
  • 1 pinch fine salt
  • 150 g strawberries, hulled and chopped, for the sauce

+ 3 more in the full recipe
1

Step 1 of 8

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.
2

Step 2 of 8

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.
3

Step 3 of 8

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.
4

Step 4 of 8

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.
5

Step 5 of 8

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.

The last 3 steps are in the full recipe.

Cook’s tip

Sprinkle the gelatin over the water, not water over gelatin, so it hydrates evenly without clumps.

Ready to cook?

Vanilla Panna Cotta

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 Get the full recipe