This vanilla panna cotta with a refreshing orange syrup is quite possibly the perfect dessert. This traditional Italian dessert is as perfect for a fancy dinner party as it is a simple family dessert. It’s all at once luxurious and so easy to make, plus it can be made ahead which ticks all kinds of dinner party boxes.
- 10 minutes to make – quick and easy!
- Pairs with just about any sweet sauce or compote
- It’s creamy, rich and luxurious
- It can be made ahead
- So versatile – endless flavour combinations
Many a cook is intimidated by this dessert believing it requires some special skill or lots of time – but that couldn’t be further from the truth. It’s easy and my fail-proof recipe will show you how. This base recipe is the one I use for any new flavour I create.
You’ll love the tropical twist in this passionfruit panna cotta or this coconut panna cotta too.
This recipe was first published here on April 2nd, 2019 and has been updated with new images.
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What is Panna Cotta?
In it’s simplest, most authentic form, panna cotta is cream, sugar and gelatine which sets into a wonderful velvety-smooth, jiggly dessert. It should be smooth, just set enough to hold it’s shape and have a gentle wobble.
Originating in Northern Italy, this Italian dessert is incredibly easy to make and versatile too – a number of different variations of cream and milk will work including dairy-free, it’s gluten free and vegetarian (and can be vegan).
Flavours are versatile too. This vanilla panna cotta is classic but why not try fruity flavours like strawberry and mango, or aromatic ones like honey or chai. There is no end to the variety you can add to this creamy dessert.
What is in panna cotta?
This classic panna cotta recipe uses a handful of everyday ingredients. I’ve added an orange syrup to make it an orange panna cotta but you can leave that off in favour of a berry sauce and fresh berries, for example.
Jump to the recipe card for full ingredients and instructions.
- Whole milk: It’s important to use full fat milk. If you use light versions, sometimes the panna cotta can split into layers. It still tastes fine but looks a bit weird and the texture isn’t as nice.
- Thickened cream / heavy cream: Again full fat is a must.
- Sugar: I use caster sugar (superfine sugar) as it dissolves quickly meaning less chance of overheating the gelatine but white granulated sugar will work too.
- Gelatine powder: I always use powdered gelatine – this is unflavored gelatin. If you have experience with gelatine leaves, feel free to use those. While it’s possible to make panna cotta using agar agar, it will have a different texture and doesn’t necessarily work in the same quantities. As I don’t have experience using agar agar, I’d suggest searching out a specific recipe if that’s what you want.
- Vanilla bean paste: For a vanilla panna cotta, you need a good quality vanilla bean paste or vanilla beans straight from the vanilla pod. You can use vanilla extract but the beans in vanilla bean paste are really pretty and make it obvious the flavour you’re being served.
Every mouthful of this vanilla bean panna cotta is filled with that vanilla flavour coming straight from those gorgeous little black vanilla bean specks.
How to make vanilla panna cotta
There is very little technique involved in making panna cotta. In just 5 easy steps and in less than 10 minutes you can have your dessert in the fridge, setting.
The best panna cotta recipe isn’t just about flavour, it’s about how simple it is and this method is definitely simple. I’ve used this versatile base recipe over and over and I truly will never stray from it because it turns out perfect every time.
Jump to the recipe card for full ingredients and instructions.
1. Bloom the gelatine
Blooming gelatine just means softening it in liquid. In a medium saucepan, sprinkle the gelatin powder over the cold milk and let it sit for a few minutes to soften. It will get wrinkly and then begin to absorb the milk. At this point, turn the heat on low and stir for a few minutes until the gelatine is fully dissolved into the milk.
2. Add the sugar
Add the sugar and a pinch of salt and dissolve that into the milk and gelatin mixture as well, still on low heat.
3. Add the cream and vanilla
Add the warm milk mixture to the cream and vanilla and stir it together until smooth. If you use a cream that has lumps in it, just give it a gentle stir with a whisk. You don’t want to incorporate any air, just break the lumps up to make it smooth.
4. Chill the vanilla cream mixture
With the panna cotta mixture in a jug, chill it for 30-40 minutes, giving it a gentle stir with a whisk every 10-15 minutes. This step is optional but it allows the panna cotta to thicken slightly which suspends the vanilla beans throughout the panna cotta so they don’t just sink to the bottom.
5. Decant and chill
You can choose any type of serving glass you like or, if you want to turn it out onto plates to show off that delicious jiggle, use ramekins or something like a dariole mold.
Chill your vanilla bean panna cotta for at least 4 hours or overnight.
Panna Cotta molds
Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake and then there is this way – in panna cotta molds.
I often use dariole molds, so these pretty little desserts can be unmolded onto a serving plate though ramekins or glasses (as in the photos) can also be used for this purpose. Dariole molds are small round tin cups with straight sides and are made specifically to give a shape to something that you later want to unmold.
Dariole molds aren’t just for panna cotta, you can use them for these chocolate fondants and lava cakes too.
How to de-mold panna cotta
- It’s best to give your molds a light rub of oil before pouring your panna cotta mixture in. Very light, you don’t want it pooling in the mold at all.
- Once your vanilla panna cottas are set, just dip the base of the mold in some warm water for 10-30 seconds. The length of time you need will depend on how thick the walls of whatever mold you’ve used are. Sometimes the water is not even necessary and the oil is enough – the ones in these photos didn’t require the warm water.
- Use your finger to very carefully pull one side of the panna cotta away from the side of the mold, just enough to let some air in to release the vacuum seal. You’ll also be able to see if the panna cotta is moving freely in the mold this way.
- Dab your serving plate with a little water (this will allow you to move the panna cotta slightly once unmolded if it’s not where you want it).
- Place the plate upside down over the panna cotta mold and flip them over.
- Give the panna cotta mold a little wiggle and it should slide out.
- If it doesn’t work the first time, give it a few more seconds in the warm water and try again.
How to serve panna cotta
I serve this vanilla bean panna cotta with an easy orange syrup but, being a vanilla base, you could serve it with so many different flavours. Try fresh fruit, rosewater, crushed nuts, meringues, crumbled cookies, shaved chocolate, praline – the list is endless with this classic Italian dessert.
As for sauces, try a tart raspberry sauce, chocolate sauce or caramel sauce. Other syrups work too, like this mango syrup or passionfruit syrup.
FAQ’s
Yes, they can. Once made, the panna cotta will keep in the fridge, covered, for up to 3 days. If you weren’t already convinced what a wonderfully easy and delicious dessert this is, it just got even better because you can make them ahead of time.
Panna cotta is a pudding as opposed to a custard (the latter being made with eggs).
Did I mention it’s easy? Ok, I’ll stop but seriously this is such a beautiful dessert and something your guests will truly love.
More panna cotta recipes
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Ingredients
For the Panna Cotta
- 1 ½ cups whole milk (375ml)
- 3 teaspoons powdered gelatine
- ⅓ cup caster sugar (superfine sugar) (66g / ~2¼oz)
- 1 ½ cups thickened cream (heavy cream) (375ml)
- 3 teaspoons vanilla bean paste
- pinch of salt
For the Orange Syrup
- Zest of half a large orange
- ¾ cup orange juice (180ml)
- ½ cup sugar (white granulated or caster sugar) (100g / 3⅓oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- 1 cup capacity dariole moulds
Instructions
- THE VANILLA PANNA COTTA:If you want to turn the panna cotta out onto a plate when set, first start by rubbing a tiny bit of oil around the inside of each dariole mold or glass. Wipe them with paper towel so there is only a light covering.
- Pour the cold milk into a medium saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes – it should go wrinkly then start to absorb the milk.
- Turn the heat on low under the saucepan and stir for a minute or two with a rubber spatula until the gelatine has dissolved and the milk looks smooth again.
- Add the sugar and stir again until dissolved. This should only take another minute or two. Don’t let the milk get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
- Optional but recommended (or skip to next step): Pour the mixture into a jug and chill for 30-40 minutes, giving it a gentle stir with a whisk every 10-15 minutes. Don't whisk to add air. The panna cotta mixture will thicken slightly allowing the vanilla beans to be suspended throughout it so they don't all just sink to the bottom of your molds.
- Pour the panna cotta mixture into your prepared molds. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made a day ahead).
- To unmold, fill a dish with warm water just an inch or so, then sit the molds into the warm water for 10-20 seconds (it might take longer depending on the thickness of the molds). Place your serving dish on top of the panna cotta mold and flip them both over together. Give the panna cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly. These will melt if left for too long so make sure you don't turn them out until ready to serve ore return them to the fridge after unmolding.
- THE ORANGE SYRUP:Place the zest, juice and sugar in a saucepan and simmer, stirring until all the sugar is dissolved.
- Continue to simmer the syrup until it's reduced by half and thickened slightly. It will thicken more on cooling.
- Pour over the panna cottas and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Before turning the panna cotta out, dab a little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.
- You don’t need to use dariole moulds. You can serve panna cotta in any kind of glass or serving dish.
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22 Comments on “Vanilla Panna Cotta with Orange Syrup”
Hi Marie, I made this and I can’t believe how easy it was. What have I been missing!?? I am going to try all the variations in the weeks ahead!
Thanks for holding my hand in this,
All the best,
Christina
I know, right?! Panna cotta is so simple yet such a gorgeous treat. Can’t wait to hear what you think of the other variations too.
Thank you for the delicious Panna cotta recipe and the detailed instructions Marie. Absolutely loved it!
Only one suggestion, could you also include metric to the list of ingredients?
So happy you love it, Chris. Great feedback – I’ve added both metric and imperial measurements where appropriate now.
I absolutely love making this dessert. It looks complex and flash when served. Nobody would guess how easy it is to make. It’s my go to recipe now when I have visitors. Thank you for sharing it. It’s amazing!
Thank you so much, Jo. So happy you love it 🙂
An excellent and easy recipe for panacotta and the orange jelly is to be recommended as we found it delicious. I also added fresh orange slices with the jelly. I will certainly make again.
Truly so happy you tried my recipe and super happy that you love it as much as I do.
Your Pannacotta recipe is my ONLY go to recipe for this amazing desert.
Thank you so much for breaking the “magic spell” on this classic desert
Thanks so much Wayne. I’m so happy you love it
Hiii, can you substitute powdered gelatin to gelatin sheet? Thanks so much
You could but it would require experimentation. I don’t use sheets and sheets come in different strengths so I couldn’t tell you the best type or quantity to use. I’ll add it to my list to test out.
Hi Marie
Going to try making these along with the strawberry sauce recipe you posted recently for a perfect Canada day celebration dessert! Quick question- can I use pure vanilla extract instead of the paste? If yes – how much should I use? Thanks a ton!
Hi Teena, yes. Pure vanilla in the same quantity will work just fine.
This panna cotta looks so creamy and beautiful! They came out of your molds so perfectly. I’ve only made panna cotta once, I really need to make them more!
They’re such a beautiful dessert. Thanks so much 🙂
Marie, this looks so creamy and heavenly! And I love the orange sauce! I can’t believe how easy it is to make!
Super simple. Thank you Kelly 🙂
I made panna cotta only once or twice, but I had been hesitating for years, I guess like many other people, assuming it was a complicated desserts. I actually need to make it more often this year. And this version is so pretty and positive – perfect for the spring time!
Maybe a Dulce De Leche panna cotta might be the thing, Ben 🙂 Thanks so much
I plan to make this lovely dessert but have a couple of questions. How many individual Panne cotta does this recipe make? What size Dariole Moulds do you use? Thank you! I’ve never attempted making panna cotta but your recipe and instructions make it seem possible!
Hello Susan, this will serve 6 modest size or 4 larger ones. The smaller serves will result in 1/2 cup serves and the larger ones about 3/4 cup. Panna Cotta is not only possible, it’s super easy. You can serve it set in glasses too if you don’t want to turn it out. If you do turn it out, just brush a little water on the plate first and this will enable you to adjust its position slightly if needed. Hope you love it ?