Best Vanilla Panna Cotta Recipes

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.

VANILLA PANNA COTTA WITH CARAMELISED ORANGE

Steps:

• Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
• Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
• While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
• Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

VANILLA YOGURT PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture., Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set. , Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.

VANILLA PANNA COTTA

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON

Steps:

• Make panna cotta
• In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
• In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
• Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
• Make sabayon
• In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
• In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
• Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
• To assemble and serve
• Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
• Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

VANILLA-HONEY PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To make blueberry sauce, in 2-quart saucepan, heat to boiling blueberries, 1 cup water and the sugar over medium heat. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.
• To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.
• When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatin over water. Set aside.
• Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.
• To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce. Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.

CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED FRUIT AND APPLE COMPOTE

Steps:

• Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set.
• Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
• Preheat oven to 250 degrees F.
• Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
• Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
• Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
• Preheat oven to 425 degrees F.
• Toast oats on a baking sheet in the oven until slightly brown.
• Reduce oven temperature to 375 degrees F.
• Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
• Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
• Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
• Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
• Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
• Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
• To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
• Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

VANILLA PANNA COTTA WITH POACHED APRICOTS

Steps:

• Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
• Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
• Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
• To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.

DAIRY-FREE VANILLA BEAN PANNA COTTA RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
• Grease 4 4-ounce ramekins with coconut oil and set aside.
• Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
• In a medium saucepan over medium-low heat, combine the cashew cream, sugar, and vanilla bean seeds. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
• Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
• Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
• Refrigerate for at least 30 minutes, or until ready to serve. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
• When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with fresh berries.
• Enjoy!

PANNA COTTA WITH VANILLA SYRUP

Steps:

• Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
• Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
• Meanwhile, make the syrup.
• To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve.

VANILLA PANNA COTTA WITH FRESH FRUIT

Steps:

• In a large bowl, add gelatin to 1/2 cup cold milk and let it soften.
• In saucepan, combine whipping cream, 1/2 cup milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved.
• Fill a sink with cold water and add some ice cubes. Carefully, set the bowl over the very cold water and chill 1/2 hour, stirring ocassionaly, until almost set.
• Pour mixture into 8 individual 1/2 ramekin dishes and store in the fridge. cover with plastic if making the night before.
• To serve: Quickly, dip ramekins in warm water to loosen sides. Invert onto individual serving plates, Arrange fruit around panna cotta.

VANILLA ROSE PANNA COTTA

Steps:

• Whisk together yogurt and buttermilk. To bloom the gelatin, put cold water in a small dish, and sprinkle gelatin over it. Allow to sit for 5 minutes, then microwave for 30 seconds.
• Mix together sugar, rose water and vanilla in a small dish. Stir in melted gelatin. Whisk together both mixtures. Pour into desired mold or dish. Chill for 3 hours.
• Serve in dish, or to unmold, dip dish bottom in hot water for a few seconds and invert.

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES

Steps:

• Put the cream, milk and vanilla pod (whole) into a saucepan.
• Heat over a very low heat until almost simmering, stirring constantly.
• Put the gelatine sheets in water to soak.
• Add the sugar to the warm cream mixture and stir until melted completely.
• Remove the vanilla pod then add the chocolate and stir until melted.
• Add the gelatine to the mixture and stir.
• Remove from heat and make sure the mixture is completely smooth.
• Cool, then pour into ramekins.
• Leave in the fridge to set for around 4 hours.
• If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
• I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.

VANILLA BEAN PANNA COTTA

Steps:

• .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
• Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
• TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!

VANILLA PANNA COTTA

Steps:

• In large bowl, add gelatin to cold milk and let soften.
• In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
• To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.

VANILLA AND MASCARPONE PANNA COTTA WITH COCONUT CRUMBLE

Steps:

• Equipment: 6x100ml ramekins. Brush the ramekins with vegetable oil. Leave aside.
• Place a small heatproof bowl with 2tbsp hot water in a large heatproof bowl filled with 200ml hot water. Add the gelatine to the smaller bowl. Stir the gelatine until dissolved. Leave to stand in the hot water bath. Get on with the next bit.
• Place the remaining panna cotta ingredients in a large saucepan. Leave to come up to the simmer on medium-low heat. Stirring occasionally. When the cream mixture is almost at boiling point, turn the heat off. Add dissolved gelatine. Stir well. Transfer into a jug. Pour into the prepared moulds. Leave to stand for 30 minutes. Refrigerate for around 2 hours or until set.
• For the crumble. Put all the ingredients in a saucepan Cook stirring, on low heat, until the butter and sugar have melted. Spoon onto a baking tray. Cook in 180c fan forced oven for 10-12 minutes until golden brown. Leave aside to cool.
• For the pineapple sauce. Put all the ingredients in a large bowl. Leave aside.
• To serve. Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds. Invert onto a serving dish. Serve with the pineapple sauce and crumble.