The vanilla guide
Vanilla panna cotta
Cream, sugar, vanilla and a little gelatin. Fifteen minutes of work; the fridge does the rest.
Panna cotta is an Italian dessert of sweetened cream set with gelatin. Warm cream, milk and sugar with a split vanilla bean, stir in gelatin softened in cold water, pour into glasses or moulds and chill for at least 4 hours. One envelope of powdered gelatin (7 g, 2¼ teaspoons) sets 720 ml (3 cups) of liquid into a soft panna cotta that just holds its shape.
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What panna cotta is
Panna cotta means “cooked cream” in Italian. It comes from Piedmont in northern Italy, and it is one of the simplest desserts there is: no eggs, no oven, just cream set with gelatin. A good one is barely set and trembles when you move the plate.
How to make vanilla panna cotta
Vanilla bean panna cotta
You need
- 7 g (2¼ teaspoons, 1 envelope) powdered gelatin
- 3 tablespoons cold water
- 480 ml (2 cups) heavy cream
- 240 ml (1 cup) whole milk
- 65 g (⅓ cup) sugar
- 1 vanilla bean
- A pinch of salt
Nutrition (estimate): 340 calories, 30 g fat (19 g saturated), 15 g sugar and 5 g protein per 1 panna cotta (about 120 ml). The recipe makes about 6 servings.
Method
Soften the gelatin
Sprinkle the gelatin over the cold water in a small bowl and leave it for 5 minutes to soften.
Warm the cream
Split the vanilla bean and scrape out the seeds. Warm the cream, milk, sugar, salt, seeds and pod until the sugar dissolves and it steams. Do not let it boil.
Melt in the gelatin
Off the heat, remove the pod and stir in the softened gelatin until it has completely melted.
Pour into moulds
Strain into a jug and let it cool for 15 minutes, stirring now and then so the vanilla seeds stay spread through it instead of sinking. Pour into six glasses or lightly oiled moulds.
Chill until set
Chill for at least 4 hours, or overnight.
Turn it out
Dip each mould in hot water for 5 seconds, run a thin knife around the edge and turn it out onto a plate. Or serve it in the glass.
How much gelatin?
| Gelatin | Result | Serve it |
|---|---|---|
| 5 g (1½ teaspoons) | Very soft, spoonable | In glasses |
| 7 g (2¼ teaspoons) | Soft, holds its shape | In glasses or turned out |
| 10 g (about 1 tablespoon) | Firm, cuts cleanly | Turned out, or on a hot day |
Leaf gelatin varies in strength from brand to brand, so follow the packet: use the number of sheets it gives for setting 750 ml of liquid.
What to serve with panna cotta
- Fresh mango or passion fruit. In Bangkok, nothing beats it.
- A spoonful of berry sauce, or a drizzle of vanilla syrup.
- Toasted coconut and a little grated lime zest.
- A dusting of cocoa and a few cacao nibs.
Questions
Why didn’t my panna cotta set?
Usually the gelatin did not fully dissolve, or the cream boiled after the gelatin went in, which weakens it. Stir it into hot, not boiling, cream until no grains are left, and give it at least 4 hours in the fridge.
Can I make panna cotta without gelatin?
Yes, with agar powder: about 1 teaspoon (2 g) for every 500 ml of liquid. Agar only sets after boiling, so boil it in the milk for 2 minutes. The texture is firmer and less creamy.
How long does panna cotta keep?
Up to 3 days in the fridge, covered. Add fruit just before serving.
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