Vanilla Panna Cotta



  • 2 cups heavy cream
  • 1 vanilla bean
  • 1/2 cup sugar
  • 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
  • 1/2 cup whole milk
  • 1/2 cup whole-milk Greek yogurt
  • Sliced strawberries and fresh mint, for garnish (optional)
  • Prep time: 25 min
  • Cook time: 10 min
  • Servings: 6 to 8
  • Difficulty: medium


Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.

Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

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1 comment

  1. Debra Sexton August 23, 2013 at 9:10 pm Reply

    How long do you simmer? Until it thickens or what?

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