milkstrawberryberries
Panna Cotta
A silky vanilla panna cotta with a soft wobble, served in ramekins or unmoulded with fresh berries.
From YouTube · Apr 28, 2026
A silky vanilla panna cotta with a soft wobble, served in ramekins or unmoulded with fresh berries.
10 min
Prep time
5 min
Cook time
7 hrs 15 min
Total time
6 panna cottas
Yield
Ingredients
7 ingredients- ¼ cup cold water (60mL)
- 1 (¼-ounce/7g) envelope unflavored powdered gelatin
- 1 cup whole milk (240mL)
- ½ cup granulated sugar (100g)
- 1 vanilla bean (seeds scraped or 2 teaspoons vanilla extract)
- 1½ cups heavy cream (360mL)
- For serving: roasted strawberries or fresh berries
Method
10 steps- Place the cold water in a small bowl and sprinkle the powdered gelatin evenly over the surface. Leave it to hydrate for at least 5 minutes.
- Combine the whole milk, granulated sugar and vanilla bean with its seeds, or vanilla extract, in a medium saucepan.
- Heat over medium-low heat, stirring frequently, until the mixture reaches about 140°F and is hot to the touch but not boiling.
- Add the bloomed gelatin and whisk gently until it has completely dissolved.
- Stir the heavy cream into the milk and gelatin mixture.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve.
- Divide the panna cotta mixture evenly among six 6-ounce ramekins or small glasses.
- Leave the panna cotta to cool at room temperature for about 1 hour.
- Cover the ramekins and refrigerate for at least 6 hours, preferably overnight, until softly set.
- Serve in the ramekins or carefully unmould and finish with fresh berries or roasted strawberries.
Recipe notes
Helpful tips
- Sprinkle the gelatin evenly over cold water and let it fully hydrate.
- Heat the milk mixture until hot but do not boil it.
- Whisk until the bloomed gelatin is completely dissolved.
- Chill for at least 6 hours for the correct soft set.
Equipment
- Small bowl
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Six 6-ounce ramekins or glasses
- Kitchen thermometer, optional
Storage
Cover and refrigerate for up to 3 days. Add fresh fruit shortly before serving.
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