Make this vanilla panna cotta, then check out our coconut panna cotta, passion fruit panna cotta and white chocolate panna cotta. For more expert tips, read our recipe guide on how to make panna cotta.
This wonderful wobbly dessert originates in Piedmont in the north of Italy, where the use of cream is more prevalent. After much experimentation, we’ve whittled it down to a simple formula of 500ml liquid to 2½ leaves of gelatine and 80g caster sugar. The liquid can be made from a single ingredient or a combination of ingredients, such as single or double cream, natural or Greek-style yoghurt, milk, coffee liqueur or fruit juices.
- leaf gelatine 2½ leaves, or use 7g powdered gelatine
- milk 200ml
- double cream 300ml
- vanilla pod seeds from 1 vanilla pod, or use 1 tsp of vanilla bean paste (we used Nielsen-Massey vanilla bean paste)
- caster or icing sugar 80g
Check out our best Italian desserts
- Kcals 483
- Fat 41.1g
- Saturates 25.6g
- Carbs 23g
- Protein 4.4g
- Salt 0.1g