Best Panna Cotta Recipe Ever
Prep time
Total time
This is a dessert for the gods. If I'd known it was this easy to make I'd have made it every week all my life.
Recipe type: Dessert
Cuisine: Italian
Serves: 8
  • 330 ml milk
  • 470 ml cream
  • 120 grams icing sugar (confectioners sugar)
  • 3 sheets of gelatine, bloomed
  • 2 vanilla beans (or you could use vanilla bean paste)
  1. Lightly brush dariole moulds with an unflavoured oil.
  2. Soak gelatine sheets in a bowl of ice water until soft.
  3. Split and scrape vanilla beans into the milk and heat to warm, 80C / 175F
  4. Take off heat and let the beans infuse into the milk for 30 minutes.
  5. Remove beans and stir in sugar.
  6. Squeeze gelatine sheets and add to milk and stir well.
  7. Add cream and stir mixture over ice until cool so vanilla seeds stay in suspension rather than falling to the bottom (like mine did)
  8. When mixture begins to set up, pour into oiled dariole moulds and place in refrigerator for several hours.
  9. To unmould, lightly press the side of the panna cotta and it will come away from the side of the mould. Turn it out onto a serving dish.
  10. Garnish with fruit, coulis or anything else you like.
Recipe by Orgasmic Chef at