Vanilla Panna Cotta
4 servings
30 minutes
Vanilla panna cotta is the embodiment of elegance in Italian cuisine, a dessert with an exquisite texture and delicate vanilla flavor. Its origins trace back to northern Italy, where cream and natural flavorings create a harmony of tastes. Panna cotta melts softly on the tongue, enveloping it with light sweetness and warm notes of rum. This dessert is versatile—it can be served as a standalone treat or complemented with fruit sauces, nuts, and chocolate. The simplicity of preparation makes it a favorite choice for both home cooks and fine dining restaurants. Its elegant presentation, silky texture, and subtle vanilla aroma create an unforgettable gastronomic impression, turning an ordinary treat into a small celebration of flavor.
1
Let the gelatin dissolve in cold water for 10 minutes until soft (you can add a few ice cubes to the water).
- Gelatin: 0.3 piece
2
At this time, put the cream, milk, and sugar in a heavy saucepan. Split the vanilla pods lengthwise, scrape the seeds into the saucepan, then add the pods. Bring to a boil, stirring occasionally. Add the rum and mix. Remove the saucepan from the heat.
- Double cream 40% fat: 330 ml
- Milk: 50 ml
- Icing sugar: 55 g
- Dark rum: 115 ml
- Vanilla pod: 1.5 piece
3
Remove the gelatin leaves from the water and squeeze them tightly to get rid of excess water. Add them to the hot mixture of cream and milk, stirring until they are completely dissolved.
- Gelatin: 0.3 piece
4
Pass the mixture through a fine sieve and pour it into a mug. Place the mug in a bowl filled with ice and cold water. Stir frequently until the mixture thickens, then pour it into baking molds with a diameter of 8 cm. Leave in the refrigerator for 1-2 hours until the mixture sets.
5
Before serving, run a thin sharp knife along the edges of the mold to make it easier to release the panna cotta. Then, place the bottoms of the molds in hot water for a few seconds. After that, transfer to a plate and serve.
