This classic Italian Panna Cotta recipe is simple yet perfectly delicious. It’s silky-smooth vanilla bean cream makes it the ideal light dessert to finish off any meal!

15 min + chilling


  1. 2 tsp Gelatine
  2. 1 tbsp Boiling Water
  3. 1 1/2 cup (375ml) whole milk
  4. 1/2 cup (125ml) heavy cream
  5. 1/4 cup (55g) sugar
  6. 1 tsp Queen Organic Vanilla Bean Paste


  1. Step 1

    Lightly oil 6 ramekins or dariole moulds.

  2. Step 2

    In a small bowl sprinkle gelatine over boiling water, set aside to bloom.

  3. Step 3

    Combine remaining ingredients to saucepan, and heat while stirring, until the mixture just starts to simmer, add bloomed gelatin and mix until fully dissolved. Remove from the heat.

  4. Step 4

    Divide the mixture between panna cotta moulds and leave to come to room temperature and then chill for at least 3 hours.

  5. Step 5

    Invert panna cottas onto plates to serve. Serve with berry coulis if desired.


Recipe tip: To make a vegetarian version of this recipe using Queen Jel-it-in, Dissolve one sachet Queen Jel-it-in in 200ml of the milk and then pour it into a saucepan with remaining ingredients. Allow to gently come to the boil, before dividing into moulds.

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