Panna Cotta may seem like a fancy Italian dessert, but this Easy Vanilla Bean Panna Cotta recipe is fail proof, making it the perfect light and creamy springtime dessert!
Can I take a tiny moment to freak out for one second that it is already May!! I mean really how did that even happen! It’s May!!!!
This year is flying by and I cannot believe it! It seems like every month and every holiday this year is sneaks up on me and it seems like I am running to pay another monthly bill on time, remember that next birthday and holiday.
This year I have been working really hard to try and remember all those special holidays, not just so I can be that sweet granddaughter that remembers her dear grandmother’s birthday, but because I have so many recipe, craft and fun blog posts that I want to share for these holidays and special events.
But then all of a sudden I am looking at the calendar and realize there is this holiday or that holiday just days away!
Like during the first few days of May, we celebrate the Kentucky Derby, Cinco de Mayo and Mother’s Day. I managed to get a simple Cinco de Mayo recipe up on Friday (even though I have like 5 recipes I could share to celebrate this day) and am managing to squeeze in a few Mother’s Day posts this week.
Today I am sharing an easy, yet eloquent Mother’s Day dessert idea and plan to share a Mother’s Day dinner and gift idea later this week!
If you are not familiar with Panna Cotta, it is a classic Italian dessert. It is a simple creamy custard that is served with fresh fruit or top with a fruit puree. While this dessert typically has to firm up in the refrigerator, and can be made several days in advance, I like to enjoy it when it’s not quite set, and still a little soft and all creamy!
- 4 cups (1-quart) heavy cream
- 1/2 cup granulated sugar
- 1/2 vanilla bean,, split lengthwise, seeds scraped*
- 1 (.25 ounce) envelope unflavored powdered gelatin
- 3 tablespoons water
- Fresh mixed berries or strawberry sauce,, for serving
- In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over medium heat. Simmer for 1-2 minutes. Remove from heat, cover and steep for 15 minutes.
- Meanwhile, in a small bowl stir together the gelatin and water. Let stand until thickened, about 5 minutes.
- Uncover the cream mixture and bring to a simmer over medium-high heat. Remove from heat, and stir in the prepared gelatin, stirring until dissolved. Remove the vanilla bean and discard.
- Pour the panna cotta mixture into four to six (4-6 ounce) ramekins or small bowls. Cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours.
- Serve chilled in the ramekins, topped with fresh berries or strawberry sauce.
- Store panna cotta covered in the refrigerator for up to 3 days.
Like this Easy Vanilla Bean Panna Cotta recipe, then you’ll love these other recipes:
Whipped Lemon Mousse
Strawberries n’ Cream Jell-O Salad Cups
“Skinny” Brownie Pudding Parfait
The Best Homemade Chocolate Pudding