• Jeremy Scheck

Vanilla Bean Panna Cotta

Like with crème brûlée, I always assumed fancy "restaurant desserts" were difficult and tedious to make. Little did I know that this luxurious dessert takes five minutes of work to prepare. Panna cotta is an Italian sweetened cream pudding set with gelatin. This recipe is creamy and delicious, not gummy.


  • 3 tbsp water

  • 1 (1/4 oz, 7g) packet unflavored gelatin

  • 1 1/2 cups (360ml) heavy cream

  • 6 tablespoons sugar (I used vanilla sugar for extra flavor)

  • 1/2 cup (120ml) whole milk

  • 2 tsp vanila extract or paste


  1. Pick the cups you will use as molds. I used four 8 oz glass jars, but you can really use whatever you want.

  2. Put the cups in the refrigerator while you prepare the mixture.

  3. In a medium sized bowl (I like to use a 4 cup measuring cup because the spout helps later on), pour the water.

  4. Sprinkle the packet of gelatin over the water.

  5. Let bloom for 5 mins— the gelatin will absorb the water and swell up.

  6. In the meantime, heat the cream with the sugar in a medium saucepan over moderate heat until the cream begins to bubble around the edges. Stir constantly while heating.

  7. Pour the hot cream mixture over the gelatin and whisk until dissolved. Whisk in the milk and vanilla.

  8. Pour into cups (I like the large measuring cup because it is easier to pour in the molds) and chill in the refrigerator, covered with plastic wrap, for at least 2 hours or overnight.

  9. Enjoy with a spoon directly out of the mold or dip the cup in warm water for about 30 seconds, run a knife around the top edge between the panna cotta and the cup ad invert onto a plate to serve.