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–+ servings
Close-up of Classic Vanilla Bean Panna Cotta topped generously with fresh raspberries, blueberries, and blackberries.

Classic Vanilla Bean Panna Cotta with Berries

This recipe creates an elegant, creamy vanilla bean panna cotta. It is a satisfying dessert that pairs well with fresh berries.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 people
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Panna Cotta
  • 1 quart heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 2 1/4 teaspoons unflavored powdered gelatin
  • 3 tablespoons water for blooming gelatin
For Serving
  • Mixed berries for serving

Equipment

  • Saucepan
  • Small bowl
  • Ramekins or small serving glasses

Method
 

  1. In a small bowl, sprinkle the gelatin over the 3 tablespoons of water. Let it sit for 5 to 10 minutes to allow the gelatin to bloom.
  2. In a medium saucepan, combine the heavy cream, sugar, and the scraped vanilla bean seeds along with the pod.
  3. Heat the cream mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove the pan from the heat.
  4. Remove and discard the vanilla bean pod from the cream mixture.
  5. Add the bloomed gelatin to the warm cream mixture. Whisk until the gelatin is completely dissolved and no granules remain.
  6. Pour the mixture evenly into four small ramekins or serving glasses.
  7. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is firm.
  8. To serve, top each panna cotta with mixed berries.

Notes

For a vanilla substitute, you can use 2 teaspoons of pure vanilla extract instead of a vanilla bean. Add the extract after removing the cream from the heat.
Good berry pairings include raspberries, blueberries, or sliced strawberries.

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