Vanilla Panna Cotta

Method

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1. Soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy.

   Mark done Start 5 min timer

2. Put the cream, milk, sugar, salt and the vanilla pod and seeds in a pan. Warm over medium-low heat, stirring, until the sugar dissolves and the mixture steams — about 70°C. Do not let it boil, which would drive off the vanilla aromatics.

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3. Take off the heat and let it infuse for 10 minutes, then remove the pod.

   Mark done Start 10 min timer

4. Squeeze the gelatine dry and whisk it into the warm cream until completely dissolved.

   Mark done

5. Pass through a fine sieve into a jug — this catches any undissolved gelatine and guarantees a flawless texture.

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6. Pour into six moulds or glasses. Cool to room temperature, then refrigerate for at least 4 hours until just set.

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7. Toss the berries with a tablespoon of sugar and let them macerate for 20 minutes to draw out a syrup.

   Mark done Start 20 min timer

8. To unmould, dip each mould in hot water for 3 seconds and invert onto a plate. Spoon the berries alongside.

   Mark done

Chef’s Tips

• Serve in the glass if you are nervous — the wobble is easier to achieve when you do not need it to stand up.
• Powdered gelatine works: use 5 g and bloom it in 3 tablespoons of cold water for 5 minutes.
• Infuse the cream with coffee beans, citrus peel or a bay leaf for a subtle variation.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Moscato d'Asti or a late-harvest Riesling
• A crisp almond biscotti for contrast
• Follows osso buco or risotto perfectly

Storage & Reheating

Refrigerate, covered, for up to 3 days. Do not freeze — gelatine sets weep on thawing and the texture is lost.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.