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Vanilla Bean Panna Cotta #VanillaWeek

Vanilla Bean Panna Cotta

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Don’t you just love desserts with visible vanilla bean seeds? Like creme brulee or this splendid vanilla bean panna cotta?  This beautiful layered custard dessert will have jaws dropping from its gorgeous presentation and its dreamy flavor and texture.

Vanilla Bean Panna Cotta #VanillaWeek

Vanilla Bean Panna Cotta

It was The Daring Bakers group that encouraged me to make my first panna cotta years ago. I had never eaten this Italian dessert, which translates to cooked cream, until I created my own.

For this recipe, the silky, egg-free custard that characterizes panna cotta, was thickened with gelatin and flavored with white chocolate and Vanilla Bean Paste. Half of the panna cotta was topped with a raspberry sauce and the others with fresh berries and mint. A veritable hit with the two pickiest members of the household!

Vanilla Bean Panna Cotta

Italian Dessert in New Zealand

Our family took a holiday to New Zealand over Nick’s college break. One of our favorite meals was at a tiny, family-owned restaurant in Rotorua called Leonardo’s. We stuffed ourselves silly with bruschetta, lamb, and pasta.

I’m certain the boys ordered something chocolate for dessert, but it was their raspberry topped panna cotta that caught my attention. I remember my previous attempt being more like jello than custard, and their version was quite the opposite.

Sweet and juicy macerated raspberries spilled across the top of the inverted custard and made for a memorable presentation. I knew I’d need to recreate this panna cotta recipe at home.

Vanilla Bean Panna Cotta

What Is Panna Cotta?

Panna Cotta is a chilled, creamy, molded Italian dessert. Using gelatin to solidify the shape, it can be infused with all sorts of delicious flavors and garnished with beautiful toppings. Since it needs to gel, panna cotta is a terrific make-ahead dessert.

How to Make a Panna Cotta Recipe

To allow the panna cotta to gel properly, plain gelatin has to be dissolved in a warm liquid. For this recipe, the cream, sugar, and salt are heated in a saucepan. The gelatin is allowed to soften in a few tablespoons of water, then added to the warm cream mixture. Other flavorings are added, then the panna cotta is poured into molds or serving dishes and chilled for 4 hours or longer.

How to Unmold Panna Cotta

Dip your molds into a dish of hot water for about 3 seconds, according to Bon Appetit. Use a thin knife to run around the perimeter of the dish, allowing the panna cotta to loosen. Carefully flip onto a dessert plate.

You will not see my results from the mini panna cotta experiment in brioche molds. I dipped the exterior of one of these in hot water in an attempt to release the dessert from its metal form. It wouldn’t budge. And then I dipped it again and flipped it over onto a serving plate where it sank into a blob. Too much heat and not enough gel yielded a sloppy mess. Thank goodness I had predicted this possible scenario and divided the rest of the custard mixture into glassware as Plan B. Proper refrigeration and no dipping allowed these to firm up just right. The vanilla bean paste perfectly complemented the white chocolate as the flavorings for this dessert. I think I hit a home run with these babies!

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Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta

White chocolate and vanilla bean paste flavor this luscious panna cotta

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Yield 6 servings


  • 1 cup whipping cream
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon Vanilla Bean Paste
  • 1 package of unflavored, powdered gelatin
  • 3 tablespoons water to bloom the gelatin
  • 1-1/4 cups plain Greek yogurt
  • 10 ounces white chocolate, chopped
  • Raspberry sauce or fresh berries to garnish, optional


  1. Add the cream, sugar, and salt to a large saucepan. Bring to a simmer over medium-high heat. Once the liquid is heated through and sugar is dissolved, remove from heat and stir in vanilla bean paste. Sprinkle the gelatin over a small bowl containing 3 tablespoons of water and as soon as it softens, whisk the gelatin mixture into warm cream mixture till dissolved. Whisk in yogurt.
  2. Gently melt the chocolate in a microwave-safe bowl, stopping to stir at 30-second intervals till smooth and melted. Let cool a bit before adding it to the cream mixture. Whisk till well combined.
  3. Carefully pour into glasses or ramekins. Chill at least 4 hours or overnight before serving.
  4. Garnish with raspberry sauce, berries and mint if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 62mgSodium: 209mgCarbohydrates: 60gFiber: 2gSugar: 56gProtein: 25g
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35 comments on “Vanilla Bean Panna Cotta”

  1. Beautiful panna cotta with a luscious raspberry sauce. Wish I had these for my dessert tonight! 🙂

  2. Aside from such a delicious recipe, these photos are absolutely gorgeous!! I love the styling with both toppings. So beautiful, Liz!

  3. For some reason when I made pañna cotta, it didn’t turn out. You have inspired me to try it again. Vanilla week is a great idea!

  4. oh! This panna cotta looks amazing! I love the raspberry sauce! It must be delicious! Can’t wait to give your recipe a try!
    Have a wonderful day, Liz!

  5. Such a pretty panna cotta, I love the raspberry layer!

  6. WOW it looks so delicious and yummy! Love your pictures!

  7. I love Panna Cotta Liz. I’m inspired to make some now 🙂

  8. Honestly my favorite vanilla flavored food is vanilla ice cream…Although your panna cotta does look sublime, Liz =)

  9. This looks amazing! Going to a dinner party tomorrow and may just have to bring this along!

  10. Wow Liz this is a stellar dessert!

  11. So pretty and perfect for Valentines Day.

  12. This panna cotta looks creamy and dreamy. 🙂 Australia and New Zealand are on my bucket list…someday I hope to get there. I would like to travel there like you did with your kids when they are old enough to totally appreciate it all. 🙂

  13. What a lovely panna cotta, it looks delicious 😀

    Choc Chip Uru

  14. At which point did you add the yogurt to the cream? Before heating? After?

    Sorry if you already included, but I really can’t find this step despite several read through.

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