Vanilla Bean Panna Cotta

 This is an Italian Classic dessert. Unlike the name, the cooking part is very simple and yet the dessert scrumptious.

This recipe also has another specialty, this is one among the presentation that won me first prize in a garnishing contest conducted on facebook. This post is dedicated for all dear and near ones who supported me to win the contest.

Heavy/Whipping Cream : 1 liter
Vanilla bean: 1 pod
Sugar : 3/4 C
Gelatin :4 1/2 Tsp
Cold Water: 6 Tbsp

Assorted Fruit jelly topping:
Fruit juice of choice : 1 C
Sugar: 2 Tbsp
Gelatin : 2 Tsp
Cold water: 3 Tbsp

Take the cold water in a bowl and sprinkle gelatin over the water. Let it sit for 5 minutes.
Pour Cream and sugar into a saucepan.
Split the vanilla pod, scrape off the seeds and add into the Cream along with the pods.
Heat it over medium heat until the sugar is dissolved.
Then cover the pan for about 15 minutes or more for the vanilla to infuse.
Remove the vanilla pods now and reheat the cream until warm.
Pour warm cream over the gelatin mixture and stir until the gelatin is dissolved.
Pour into glass cups or bowls.
If you prefer, you can pour into pudding moulds to get desired shapes.
Refrigerate for an hour or more.

For the topping:
Take cold water in a bowl and sprinkle the gelatin over the water.Let it sit for 5 mins.
Slightly heat sugar and juice so the sugar is dissolved well.
Pour the juice over the gelatin and mix well to dissolve the gelatin. Let it cool.
Now to use these, you have to wait until the panna cotta cream is set. It would take at least 15 mins for the cream to set in fridge.
Once the cream panna cotta is set you can pour few tablespoons of the juice as the topping layer.
Refrigerate for the fruit juice to set into jellies.

To serve:
You can serve the Panna cotta by topping with fresh fruit that complements with the fruit jelly used.
If unmoulding, you can garnish after it has been unmoulded. In this case the topping jelly will be at the bottom. Or else you can omit the topping and just serve with cut fruits or a fruit compote.

Vanilla extract can be used in place of vanilla beans.You ca add 1 teaspoon of the extract.
For the topping part,you can also use ready made sachets of jelly dessert made as per the package instructions. Flavors of choice can be opted.

This recipe was adapted from the famous


  1. I love Panna cotta, it's a dessert really everybody loves! Your toppings make it really much more special and as displayed in the first picture, they can be a real eye-catcher on a buffet when you have guests! I just imagine it with Mango. Season will start soon!

  2. I have had this at the high-end restaurants in Dubai and it was delicious. I think it is now time to experiment this myself. I will be having guests next week, would be a great idea to impress.

  3. Lovely! wow what a presentation Khansa. Now I am Really puzzled what to try as there are more and more awesome Cooks in the #Muslimah Family.
    Love you All.

  4. Congrats! The dessert looks neat and tasty. You deserved to win.

    Insha Allah will try it out. I am not sure whether I will be able to serve it in such a beautiful fashion.

  5. i have never tried making this dessert as it sounds really tricky to me but this recipe looks very simple to put together my only problem is you used gelatin but i try to avoid gelatin as you know there are rumors about it not being halal any substitute i could use?
    Thank you 🙂

  6. Yes its not that hard as it name sounds.
    Here in the UAE, we get Halal certified gelatin. And I dont think there's an equal substitute for gelatin. One I know that is similar is Agar-Agar which is also used in making desserts. But the texture imparted is a bit different. I make agar agar puddings often.

  7. I'm not surprised you won mashaAllah – that is gorgeous presentation and I love panna cotta! I avoid dairy but I wonder if I could try this with a coconut cream … hmm

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