Vanilla Bean Panna Cotta
A silky, barely set Italian cream flecked with vanilla seeds. Ten minutes at the stove, then the fridge does the rest — an elegant make-ahead dessert for guests.
Nutrition per serving
1 ramekin (½ cup)- Net carbs
- 2.9g
- Calories
- 288kcal
- Protein
- 3.4g
- Fat
- 29g
- Total carbs
- 14 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (coconut milk): Full-fat canned coconut milk replaces the cream for a dairy-free panna cotta with a light tropical flavor. Lovely with lime zest and berries.
- Whisk the coconut milk until smooth before heating it with the almond milk, then continue as written.
Chocolate: Unsweetened chocolate and cocoa melted into the warm cream make a silky chocolate panna cotta.
- Whisk the cocoa and extra allulose into the cream mixture before heating. Once it is steaming, take it off the heat and whisk in the chopped chocolate until melted, then add the bloomed gelatin and strain as usual.
Strawberry: Puréed fresh strawberries whisked into the cream for a pale pink, fresh-tasting panna cotta.
- Blend the strawberries with the lemon juice until smooth and press through a fine sieve to remove the seeds.
- Whisk the purée into the cream mixture after the gelatin has dissolved, then strain and chill as usual. Use 1 teaspoon more gelatin (about 10 g in total) if you plan to unmold them.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $8.50 for 6 servings ($1.42 each) · how we estimate
Instructions
-
Sprinkle the gelatin evenly over the cold water in a small bowl and leave it for 5 minutes, until it swells and looks spongy.
-
In a saucepan, combine the cream, almond milk, allulose, vanilla bean paste (or the seeds and the pod) and salt. Warm over medium heat, stirring, until steaming with small bubbles at the edge, about 175°F (80°C). Do not let it boil — boiling weakens the gelatin.
-
Take the pan off the heat and remove the vanilla pod, if using. Add the softened (bloomed) gelatin and whisk for a full minute, until completely dissolved; rub a drop between your fingers to make sure there are no grains.
-
Pour through a fine sieve into a jug and let it cool for 15–20 minutes at room temperature, stirring occasionally so the vanilla seeds stay suspended instead of sinking to the bottom.
-
Divide among 6 ramekins or small glasses, cover and refrigerate at least 4 hours, until set. It should wobble gently as one piece when you tap the side.
-
Serve in the glasses, or unmold: dip each ramekin in hot water for 5–10 seconds, run a thin knife around the edge and invert onto a plate. Top with raspberries or a spoonful of raspberry chia jam.
Tips for success
-
Allulose keeps panna cotta perfectly silky. Erythritol tends to recrystallize in the fridge and leave a crunchy film on top; if you must use it, choose powdered and serve within 2 days. - This amount of gelatin gives a soft, delicate set that is ideal in glasses. If you plan to unmold, add an extra ½ teaspoon of gelatin so it holds its shape.
- For a coffee variation, dissolve 1 tablespoon instant espresso powder in the warm cream along with the sweetener.
Nice to have, not needed
- A vanilla bean or vanilla bean paste gives the pretty black flecks — pure vanilla extract tastes just as good.
- Serving in glasses skips unmolding altogether; small silicone molds make unmolding easiest.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold.
Prep tip: Set them in small lidded jars so they stack in the fridge; add berries just before serving.
Cover and refrigerate up to 4 days. Do not freeze — gelatin desserts weep and turn grainy when thawed.
Variations
3 variations, each with its own ingredients and macrosDairy-free (coconut milk)
DietFull-fat canned coconut milk replaces the cream for a dairy-free panna cotta with a light tropical flavor. Lovely with lime zest and berries.
- heavy cream → full-fat canned coconut milk
2.9 g net · 176 kcal · 2.8 g protein · 18 g fat · ≈$1.16 per serving (same net carbs as the original)
Chocolate
FlavorUnsweetened chocolate and cocoa melted into the warm cream make a silky chocolate panna cotta.
- + 1½ oz unsweetened baking chocolate
- + 2 tbsp unsweetened cocoa powder
- + 2 tbsp extra granulated allulose
4.1 g net · 339 kcal · 4.8 g protein · 33 g fat · ≈$1.79 per serving (+1.2 g net carbs vs the original)
Strawberry
FlavorPuréed fresh strawberries whisked into the cream for a pale pink, fresh-tasting panna cotta.
- + 1⅓ cups strawberries
- + 1 tsp lemon juice
4.8 g net · 299 kcal · 3.6 g protein · 29 g fat · ≈$1.68 per serving (+1.9 g net carbs vs the original)
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