Panna cotta is a traditional Italian dessert meaning ‘cooked cream’. I have attempted to make it before, but as I was trying to invent my own recipe with coconut cream – it didn’t turn out very well. I can reassure you that the below recipe does work and it’s dead easy. Vanilla pannacotta may be too bland for some people so think of it as a starting point and add other flavours or a berry sauce.
I didn’t have a vanilla bean, so instead, I used vanilla concentrated extract and vanilla bean sugar from Herbie’s Spices. The sugar has black flecks which are the vanilla bean seeds. If you have vanilla essence use 2 tsp to 1 tsp of concentrated extract (or twice as much).
Vanilla pannacotta recipe
2 Tbsp water
2 tsps gelatine powder
1 vanilla bean, split and seeds scraped OR
1 tsp vanilla concentrated extract and 1 Tbsp vanilla bean sugar
1/3 cup icing sugar, sifted
500ml single (pouring) cream
- Place the water in a cup and sprinkle over the gelatine. Allow the water to be absorbed, which may take about 5 minutes.
- Place the cream, icing sugar, vanilla bean and seeds (or vanilla concentrated extract and vanilla bean sugar) in a small saucepan over medium heat. Bring to the boil, stirring occasionally.
- Add the gelatine and cook stirring for 1 to 2 minutes, or until the gelatine is dissolved.
- If used, pick out the vanilla bean pod.
- Pour the mixture into 4 x 1/2 cup capacity (125ml) lightly greased moulds.
- Refrigerate for 4 to 6 hours, or until firm.
- Remove the pannacotta from the fridge 5 minutes before serving. Remove from the moulds.