Vanilla Panna Cotta with Cream and Milk
A gently set vanilla dessert made with cream, milk, sugar and leaf gelatin.
This panna cotta uses the source’s combination of 500 ml cream and 250 ml milk, so it is rich but still spoonable. Leaf gelatin brands differ in strength: use enough sheets to set about 750 ml of liquid according to the packet, typically two or three. Soak the leaves in cold water before adding them to warmed milk; a refrigerator alone will not hydrate them. Stir in the cream and sugar gently, without a hard boil, and strain if you see any undissolved flecks. Divide between small molds and chill four to six hours, or overnight. Serve straight from the glass for easy portions, with berries or fruit syrup if you like.
Recipe card
Vanilla Panna Cotta with Cream and Milk
Equipment: Saucepan, whisk, 4–6 dessert glasses
Ingredients
Instructions
Soak gelatin
Submerge gelatin sheets in cold water according to the package directions until softened.
Warm milk
Gently heat milk with sugar and vanilla sugar; squeeze water from gelatin and stir into warm milk until dissolved.
Add cream
Stir in cream over low heat without boiling; strain if necessary.
Portion
Pour into 4–6 small glasses or molds and cool briefly.
Chill
Cover and refrigerate 4–6 hours or overnight until softly set.
How to tell when it is ready
Set enough to wobble gently when the glass moves.
Tips
- Check sheet strength on the package.
- Avoid boiling the cream.
- Strain if gelatin leaves specks.
- Allow enough chilling time.
Troubleshooting
- If unset, verify gelatin strength and chilling time.
- If grainy, strain the warm mixture before chilling.
Substitutions
- Use vanilla extract in place of vanilla sugar.
- Use a suitable powdered gelatin amount according to its package for 750 ml liquid.
Variations
- Serve unmolded with berry compote.
- Flavor the warm cream with citrus zest.
Serving suggestions
- Top with berries.
- Add fruit syrup.
- Serve with espresso.
- Add grated citrus zest.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate covered up to 3 days.
Food safety
Keep dairy and finished dessert refrigerated; hydrate gelatin in cold water, not by placing dry sheets in the refrigerator.
Frequently asked questions
Why has my panna cotta not set?
Check gelatin strength and allow at least four hours of refrigerator time.
How should I store vanilla panna cotta with cream and milk?
Refrigerate covered up to 3 days.
Chill the individual servings until they have a gentle wobble.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.