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Vanilla Panna Cottas

This delicate Italian dessert is drizzled with maple syrup for added flavor.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2008


  • 1 envelope (1/4 ounce) unflavored gelatin
  • 3 cups half-and-half
  • 1/2 cup sugar
  • Salt
  • 1 teaspoon pure vanilla extract
  • Maple syrup, for serving


  1. Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

  2. Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.

  3. Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.

  4. To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.

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