Corner Café

March 19, 2010

Vanilla Panna Cotta

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 12:00 am
Tags: , ,
The tiny black dots are vanilla seeds!


Serves 4

500ml (2 cups) thickened cream
80g (1/2 cup) pure icing sugar, sifted
1 teaspoon vanilla bean paste *

1 teaspoon gelatine powder
20ml (1 tablespoon) water

* This is the Queen’s brand real Vanilla Bean Paste with Vanilla Seeds, it comes in a 65g-jar. Use a vanilla pod (scrape out the seeds) or vanilla extract if not available.
1. Lightly grease the inside of five 1/2-cup capacity ramekins or dariole moulds with flavourless oil (e.g. corn or canola oil); set aside.
2. In a small bowl, sprinkle gelatine in an even layer onto water and allow to stand for 5 minutes.
3. Place cream, sugar and vanilla in a saucepan over medium low heat and heat gently while stirring, until almost boiling. Remove from heat and pour a little of the hot cream into the gelatine, stirring quickly to dissolve the gelatine. Then pour the gelatine mixture back into the hot cream, stir to mix well. Strain, if necessary, to ensure there are no lumps of undissolved gelatine.
4. Pour into the prepared ramekins or moulds; fill the first four ramekins or moulds to almost full, there should be some left over which you can fill into the fifth ramekin or mould. Chill in the refrigerator for 4 to 6 hours, or until set.


5. Unmould by wiping a cloth dipped in hot water over the mould and turn out onto serving plate. Serve with fresh berries, or berry coulis.


Taste: Soft, silky vanilla-flavoured set cream
Consume: Best within 24 hours, but can be stored up to 2 days
Storage: Chill in the refrigerator
Recipe Reference(s): ‘Vanilla Bean Panna Cotta’ recipe by Donna Hay


  1. This recipe seems like it could make a good ice cream too.

    Comment by vaporchef — March 20, 2010 @ 7:16 pm | Reply

    • Umm, don’t know, no egg yolks in the panna cotta…

      Comment by SeaDragon — March 28, 2010 @ 5:34 pm | Reply

  2. Hi, I live in the U.S and I have never heard of thickened cream, what is it?

    Comment by Claudia — May 19, 2010 @ 3:45 pm | Reply

    • It is called whipping cream in the US. It should have about 35% milk fat in the cream.

      Comment by SeaDragon — May 21, 2010 @ 9:28 am | Reply

  3. what is thickened cream. If that that the same as heavy cream? or is it regular cream that has been cooked down?

    Comment by Sweeties pie — May 6, 2011 @ 6:10 am | Reply

    • Thickened cream is the same as whipping cream. Please refer to Dairy Products, Fats & Oils page in the sidebar.

      Comment by SeaDragon — May 7, 2011 @ 9:34 am | Reply

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