How to Make a Vanilla Bean Panna Cotta

Vanilla bean panna cotta is one of those desserts that looks fancy but is dead simple to make. It’s creamy, smooth, and full of natural vanilla flavor. You only need a few ingredients, and most of the time is hands-off. This version sticks close to tradition but uses a real vanilla bean for maximum flavor. If you’ve only used vanilla extract before, you’re in for a surprise.

What Is Panna Cotta?

“Panna cotta” means “cooked cream” in Italian. That’s exactly what it is: cream gently heated with sugar and vanilla, then set with gelatin. It firms up into a silky, custard-like dessert. It holds its shape but melts in your mouth.

You can serve it straight from the dish or unmold it onto a plate. It goes well with fruit sauces, fresh berries, or even a drizzle of honey.

Required Equipment

• 4 small ramekins or jars (4 to 6 oz each)
• Medium saucepan
• Whisk
• Small bowl
• Measuring spoons and cups
• Fine mesh strainer (optional)
• Knife and spoon (to scrape vanilla bean)

Time Breakdown

Task	Time
Prep	10 minutes
Cooking	5 minutes
Cooling	30 minutes
Chilling	4 to 6 hours (or overnight)

Ingredients

Ingredient	US Amount	Metric Amount
Gelatin (powdered)	2 1/2 tsp	7.5 g
Cold Water	3 tbsp	45 ml
Heavy Cream	2 cups	500 ml
Whole Milk	1/2 cup	120 ml
Sugar	1/4 cup	50 g
Vanilla Bean	1 whole bean	1 whole bean
Neutral oil (for molds)	1 tsp (optional)	5 ml (optional)

Preparation Steps

1. Prep the gelatin
   • Sprinkle the powdered gelatin over cold water in a small bowl. Let it sit for 5–10 minutes. This lets the gelatin absorb the water and “bloom.”
2. Prep the vanilla bean
   • Split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds. Set both seeds and pod aside.
3. Heat the cream
   • In a medium saucepan, add cream, milk, sugar, vanilla seeds, and the scraped pod.
   • Heat gently over medium heat. Stir often. Do not let it boil. When it’s just about to simmer (tiny bubbles at the edge), remove it from the heat.
4. Add the gelatin
   • Remove the vanilla pod. Add the bloomed gelatin to the hot cream mixture. Whisk until fully dissolved.
5. Strain (optional)
   • If you want a smoother texture, strain the mixture through a fine mesh strainer into a bowl or large measuring cup.
6. Pour into molds
   • Lightly oil your ramekins (optional, but helps with unmolding). Pour the mixture evenly into 4 containers.
7. Cool, then chill
   • Let them cool at room temperature for 30 minutes. Then move to the fridge and chill for at least 4 hours, preferably overnight.
8. Unmold and serve (optional)
   • To unmold: dip the ramekin in warm water for 5–10 seconds, run a knife around the edge, and invert onto a plate.
   • Serve plain or with fresh berries, berry compote, or a light caramel sauce.

Notes on Vanilla

Use the real bean if you can. It gives the dessert tiny black specks and a rich flavor that extract can’t match. If you can’t find whole beans, you can use 1 teaspoon of vanilla bean paste or 1.5 teaspoons of real vanilla extract instead. Just know the flavor will be slightly less intense.

What to look for: A good vanilla bean should be shiny, soft, and flexible. If it’s dry and brittle, it’s old.

Can You Make It Ahead?

Yes. In fact, you should. It needs hours to set, and the flavor actually improves a bit overnight. You can make panna cotta up to 3 days ahead and keep it chilled. Just keep it covered to avoid absorbing fridge smells.

Can You Freeze It?

Technically yes, but the texture may suffer. It might become grainy or weep liquid when thawed. It’s best fresh.

Common Mistakes

• Boiling the cream: This can break the texture and dull the flavor. Heat it gently.
• Not blooming gelatin: If you skip this step, the gelatin won’t dissolve properly and may leave lumps.
• Trying to unmold too early: Give it enough time to set completely.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~310
Fat	28 g
Saturated Fat	17 g
Carbs	10 g
Sugar	10 g
Protein	3 g
Fiber	0 g
Sodium	35 mg

Final Thoughts

Vanilla bean panna cotta is easy to make but feels special. No fancy techniques. No baking. Just warm cream, real vanilla, and a bit of patience. Try it once, and you’ll keep coming back to it. It’s that good.