Classic Vanilla Panna Cotta Recipe

Classic Vanilla Panna Cotta Recipe

Champion Classic Panna Cotta

Course: Dessert
Cuisine: European / Italian

Prep Time: 15 
Cook Time: 10 
Chill time: 6 
Total Time: 25

Servings: 6 servings

Calories: 370 kcal

DIFFICULTY LEVEL: EASY - This easy recipe is perfect for beginners or to try with aspiring young chefs - it doesn't involve any baking, and there's minimal cooking!

A sensational, foolproof panna cotta recipe. It tastes even better when you see how easy it is to make! Perfect balance of sweet and melt in your mouth creamy!

Ingredients:

Gelatine
  • 4 Champion Gold Leaf Gelatine Sheets
  • 360 mL half and half or 3% milk
  • 80 g honey (see recipe notes), or ⅓ cup (66 g) sugar
  • Generous pinch of sea salt
  • 15 mL vanilla bean paste / vanilla extract (or, 1 vanilla bean pod scraped out)
  • 360 mL heavy cream / whipping cream

    Berry Coulis
    • 200 g berries I use a mix of raspberries and strawberries
    • 40 g honey
    • 8 mL lemon juice
    • Pinch of salt
    • 1 Champion Gold Leaf Gelatine Sheet

    Instructions:

      Bloom the gelatine
      • Break ALL the gelatin sheets in half. Fill a small bowl that the gelatin sheets can fit in with cold tap water and submerge the gelatin sheets. This is called "blooming the gelatine". Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out. Set aside for at least 10 minutes until the gelatin softens and work on steps below. 
      Panna cotta
      • Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
      • Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil. When it begins steaming, remove it from the heat.
      • Squeeze excess water from the gelatine, and add the now-bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
      • Add the heavy cream and stir it in.
      • Divide the mixture into 6 dishes with about a ¾ cup capacity. Each serving will be about ½ cup capacity, total. Make sure your dishes are large enough. 
      • Stir the panna cotta mixture each time you fill a serving dish so that the vanilla seeds are properly dispersed through the mixture.
      • Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.
        Berry coulis
        • Place the berries, honey, salt, and lemon juice in a small saucepan.
        • Cook over medium heat, stirring regulary, until the berries break down; about 10 – 15 minutes.
        • Cook the mixture down until you have about 1 cup of cooked berries.
        • You can use the berries as is, if you prefer. But to make a fluid gel, you will need to add gelatine.
        • Stir in the bloomed gelatine (don't forget to squeeze out any excess water first) until it completely dissolves in the berry coulis.
        • Place the coulis in the fridge until it sets.
        • Once set, break the gel layer and place it in a container that can be used with an immersion blender (i.e. a narrow and tall container that fits an immersion blender).
        • Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).
        To serve
        • Once the panna cotta has set, you can keep it in the fridge for up to 3 – 4 days.
        • Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
        • If you’re unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
        • Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.

        Recipe Notes

        Honey 

        I prefer to use honey because it adds deeper flavor. Make sure to use a good quality honey with great flavor to get the most for your panna cotta dessert. You can also use maple syrup.

        Sugar 

        If you’re not using honey, use sugar instead. You can also substitute white sugar with brown sugar.

        Approximate Nutrition Information:


        Serving: 0.5cup Calories: 368kcal (18%) Carbohydrates: 25g (8%) Protein: 4g (8%) Fat: 29g (45%) Saturated Fat: 18g (113%) Cholesterol: 104mg (35%) Sodium: 49mg (2%) Potassium: 156mg (4%) Fiber: 1g (4%) Sugar: 20g (22%) Vitamin A: 1089IU (22%) Vitamin C: 6mg (7%) Calcium: 106mg (11%) Iron: 1mg (6%)

        “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

        Back to blog

        Leave a comment

        Please note, comments need to be approved before they are published.