Vanilla Pannacotta

This clean and fresh Vanilla Pannacotta is a lovely way to end a hearty meal during winter.

Vanilla Pannacotta

This clean and fresh Vanilla Pannacotta is a lovely way to end a hearty meal during winter. Serve with your choice of fresh fruit to add some colour and goodness to the dish.

Serves: Four

Time: 20 minutes (but needs to set over night) 


  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • 1/3 cup caster sugar
  • 3 x 5g gelatine sheets
  • Fruit, to serve (strawberries, raspberries, blueberries, banana)


Bring milk, cream, sugar and vanilla to boil. Remove from heat. Add gelatine and stir until completely dissolved. Strain mixture and then pour into 4 x 175ml ramekins. Refrigerate overnight. To serve, use a small knife to work the pannacotta from the edges of the ramekins, then stand moulds in boiling water for five seconds. Place a plate on top of each mould, then turn over carefully soothe plate is on the bottom. Shake to dislodge the pudding. Remove the ramekin and serve with fruit of your choice such as strawberries, raspberries or blueberries.


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    26th Aug 2014
    Vanilla bean? Vanilla essence? And how much, please
    26th Aug 2014
    1 teaspoon vanilla essence or 1 vanilla bean

    Google the recipe - one from Taste and one from SBS. The SBS recipe seems to be the one mentioned here just someone forgot to add the vanilla essence to the ingredients.
    26th Aug 2014
    Where does gelatine come from?
    fish head
    26th Aug 2014
    Hoof and bone.
    26th Aug 2014
    Keen to make this. Let's know how much vanilla to use. Thanks heaps.
    26th Aug 2014
    Here's a similar recipe - just adapt it.
    1 1/2 cups (375ml) cream
    1 1/2 cups (375ml) milk
    1 vanilla bean
    1/2 cup (115g) caster sugar
    2 1/2 teaspoons gelatine powder
    Sliced strawberries and blueberries, to serve

    Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
    Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
    Step 3

    Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.
    Lightly oil 6 x 1/2 cup (125ml) ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours or over night.
    To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries.
    26th Aug 2014
    oops. Just ignore the Step 3 in the posted recipe.
    Also just use a teaspoon of vanilla essence or to taste

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