Vanilla Bean Panna Cotta\u00a0<\/strong>is not much tougher than making a box of jello, but is so much more elegant, impressive, and delicious!<\/p>\n Don\u2019t you just love desserts with visible vanilla bean seeds? Like homemade creme brulee<\/a> or this splendid Panna Cotta Recipe?\u00a0<\/strong> This beautiful layered custard dessert will have jaws dropping from its gorgeous presentation and its dreamy flavor and texture.<\/em><\/p>\n <\/p>\n It was The Daring Bakers group that encouraged me to make my first Panna Cotta<\/strong><\/a> years ago. I had never eaten this Italian dessert, which translates to cooked cream, until I created my own.<\/p>\n 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 this White Chocolate Panna Cotta <\/strong>was topped with a jellled raspberry sauce and the others with fresh berries and mint. A veritable hit with the two pickiest members of the household!<\/p>\n Our family took a holiday to New Zealand over Nick\u2019s college break. One of our favorite meals was at a tiny, family-owned restaurant in Rotorua called Leonardo\u2019s. We stuffed ourselves silly with bruschetta, lamb, and pasta.<\/p>\n Sweet and juicy macerated raspberries spilled across the top of the inverted custard we had in New Zealand and made for a memorable presentation. I was inspired to make a White Chocolate Panna Cotta<\/strong>.<\/p>\n 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.<\/p>\n PRO-Tip: After whisking the gelatin into the cream, rub a bit of the liquid between your fingers to make sure the gelatin is dissolved before continuing.<\/strong> If the gelatin does not melt, the panna cotta will be loose instead of setting properly.<\/p>\n The right amount of butterfat in your panna cotta recipe is also key to having the most delicious results. This recipe has a combination of yogurt and cream. Others have milk and cream or milk and half and half. It\u00a0is\u00a0<\/em>usually OK to substitute some lighter cream or half and half for the heavy cream, but using all milk will not produce the right mouthfeel and creaminess.<\/p>\n Don\u2019t be tempted to add more sugar. Panna cotta is not a super sweet dessert. American palates are used to more sugar, but this panna cotta recipe reflects the traditional sweetness.<\/p>\n Panna Cotta is a chilled, creamy, molded Italian dessert that\u2019s also known as Cooked Cream<\/strong>. Using gelatin to solidify the shape, it can be infused with all sorts of delicious flavors and garnished with beautiful toppings. Since it needs time to gel in the refrigerator, panna cotta is a terrific make-ahead dessert.<\/p>\n<\/p><\/div>\n Dip your molds into a dish of hot water for about 3 seconds, according to Bon Appetit<\/em>. Use a thin knife to run around the perimeter of the dish, allowing the panna cotta to loosen. Carefully flip onto a dessert plate. It\u2019s also fine to serve these right from individual dishes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Stay in touch through social media\u00a0@\u00a0Instagram<\/a>,\u00a0Facebook<\/a>, and\u00a0Pinterest<\/a>. Don\u2019t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.<\/p>\n<\/div>\n<\/div>\n Garnish as desired. I like using fresh berries and a sprig of mint. A jellied fruit topping would be nice, too, like I used in my other Panna Cotta Recipe<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n<\/p><\/div>\n \t\t\t\t\t<\/p>\n 6<\/span><\/p>\n \t\t\t\t\t<\/p>\n 1<\/span><\/p>\n Amount Per Serving:<\/em><\/span><\/p>\n \t\tCalories:<\/span> 602<\/span>Total Fat:<\/span> 30g<\/span>Saturated Fat:<\/span> 18g<\/span>Trans Fat:<\/span> 1g<\/span>Unsaturated Fat:<\/span> 9g<\/span>Cholesterol:<\/span> 62mg<\/span>Sodium:<\/span> 209mg<\/span>Carbohydrates:<\/span> 60g<\/span>Fiber:<\/span> 2g<\/span>Sugar:<\/span> 56g<\/span>Protein:<\/span> 25g<\/span>\t<\/p>\n<\/div>\n![\"Vanilla](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-18.jpg\"\/ "\\"Vanilla")
![\"Vanilla](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-18.jpg\" "\\"Vanilla")
<\/figure>\n<\/div>\nVanilla Bean Panna Cotta<\/span><\/h2>\n
![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-15.jpg\"\/ "\\"White")
![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-15.jpg\" "\\"White")
<\/figure>\n<\/div>\nWhy You Must Make<\/span><\/h2>\n
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Ingredient Notes<\/span><\/h2>\n
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![\"2](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-7.jpg\"\/ "\\"Cooked")
![\"2](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2015\/02\/Vanilla-Bean-Panna-Cotta-7.jpg\" "\\"Cooked")
<\/figure>\n<\/div>\nHow to Make a Panna Cotta Recipe<\/span><\/h2>\n
Frequently Asked Questions<\/span><\/h2>\n
You May Also Like:<\/span><\/h2>\n
Ingredients<\/h3>\n
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Instructions<\/h3>\n
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Notes<\/h3>\n
Recommended Products<\/h3>\n
Nutrition Information:<\/span><\/h4>\n
Yield:<\/h4>\n
Serving Size:<\/h4>\n