Panna Cotta



  1. Soak gelatin in cold water.
  2. Slowly heat half the cream without boiling, add the Pulp of the vanilla pod and sugar.
  3. Remove from heat, squeeze out the gelatine and stir into the cream, don’t add any more heat.
  4. Let the mix cool down while gently stirring, when it gels, whip the other half of the cream until stiff and fold in.
  5. Pour the mixture into dessert bowls and leave to set for at least 4-5 hours in the refrigerator.


  • 500 ml whipping cream
  • 30 – 50 g sugar
  • 3 sheets of gelatin
  • 1 pulp of a vanilla pod
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