Classic Panna Cotta

Silky Italian Cream Custard with a Vanilla Essence Base

Serves: 6 | Prep Time: 15 mins | Chill Time: 6 hrs

A smooth, creamy Italian dessert that balances richness and elegance. This version uses both milk and cream for a light yet indulgent texture, gently set with gelatin and topped with your choice of fruit crush or compote.

---

Ingredients

For the Panna Cotta

• 2 cups milk (set aside ½ cup for gelatin)

• 2 cups fresh cream (heavy cream)

• 2 tsp vanilla extract (or 1 vanilla bean)

• ½ cup sugar

• 4½ tsp powdered gelatin

For Garnish

• Fruit crush or compote (strawberry, raspberry, mango, or passionfruit recommended)

---

Method

1. Heat the Milk
   In a saucepan, pour 1½ cups of milk and bring to a gentle boil over medium-low heat.
   If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. If using vanilla extract, add it later.

2. Add Sugar
   Stir in the sugar and continue heating until dissolved. Do not let it boil vigorously.

3. Bloom the Gelatin
   In a small bowl, mix the remaining ½ cup cold milk with powdered gelatin. Let it sit for 5–7 minutes to bloom (soften and swell).

4. Combine & Mix
   Remove the milk from heat. Discard the vanilla pod if used. Add the fresh cream and the bloomed gelatin mixture to the warm milk. Stir continuously until gelatin is fully dissolved. If using vanilla extract, add it now.

5. Strain & Set
   Strain the mixture through a fine mesh sieve into a jug or bowl. Pour into ramekins or dessert glasses. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.

6. Unmould and Serve
   To unmould, dip ramekins three-quarters of the way into warm water for 10–15 seconds. Invert onto a plate and gently tap or shake until the panna cotta releases.

7. Garnish and Present
   Top with your choice of fruit crush, compote, or fresh berry sauce. Serve chilled.

---

Chef’s Notes

• Vanilla extract can be swapped for rose, orange blossom, or almond essence for a unique twist.

• You can also serve it directly in glass cups — no unmoulding required — for a modern presentation.