Vanilla Panna Cotta Recipe

Vanilla Panna Cotta Recipe

Chef Jeremy Shaw of 38R shares his recipe for vanilla panna cotta

November 6th, 2019

Photo courtesy of 38R
Jeremy Shaw

Chef Jeremy Shaw is the founder of 38R, a site that serves as living documentation of his experiments in the culinary arts. Always the student, his philosophy is that recipes are only a guideline. In his words: "Don’t trust me, train your tongue, cook with your own taste. With time, you’ll be a better cook."

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Panna cotta is an Italian cream-based dessert thickened by gelatin and shaped into a mold. It's a perfectly refreshing treat in the warm months, or can be served as a light dessert after a meal. Similar creams include crème Anglaise, thickened by egg yolks, and pastry cream, thickened by egg yolks and starch. Because the vanilla plays a crucial role in this dessert, be sure to use the highest-quality vanilla you can find.


Makes 2-3 servings

Vanilla Panna Cotta
  • 240 grams heavy cream (1 cup, 8.4 ounces)
  • 120 grams milk (1/2 cup, 4.2 ounces)
  • 28 grams caster sugar (1/8 cup, 1 ounce)
  • 1 vanilla bean
  • 1.5 sheet gelatin, 230 bloom (4 grams)
Vanilla Panna Cotta



  1. Bloom the gelatin by soaking in cold milk to soften.

  2. Using a knife, slice the vanilla bean lengthwise. Scrape out the vanilla seeds from the pod. In a medium saucepan, add all of the ingredients including the vanilla bean and seeds.

  1. Dissolve the gelatin in the hot mixture.
  1. Pass the mixture through a sieve to remove the vanilla pods and any undissolved matter.
  1. Pour the liquid into your molds or bowls. Allow them to chill refrigerated overnight.

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