Dessert: Italy – Panna Cotta Alla Vaniglia (Vanilla Panna Cotta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 / 3 cup (65 g) granulated sugar
1 vanilla bean, split or 1 tsp (5 ml) vanilla extract
2 1 / 2 tsp (12.5 ml) powdered gelatin or 3 gelatin leaves
3 tbsp (45 ml) cold water
2 bananas, sliced into coins
1 tbsp (14 g) butter
1 tbsp (12 g) brown sugar
4–6 passion fruits, pulp
2 tbsp (25 g) sugar

Show original ingredient measurements

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 / 3 cup (65 g) granulated sugar
1 vanilla bean, split or 1 tsp vanilla extract
2 1 / 2 tsp powdered gelatin or 3 gelatin leaves
3 tbsp (45 ml) cold water
2 bananas, sliced into coins
1 tbsp (14 g) butter
1 tbsp (12 g) brown sugar
4–6 passion fruits, pulp
2 tbsp (25 g) sugar

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bloom gelatin in 3 tbsp (45 ml) cold water for 5–10 minutes. Heat cream, milk, and sugar with vanilla until steaming (do not boil). Remove from heat, stir in bloomed gelatin until dissolved; if using vanilla bean, remove pod.
2. Pour mixture into molds or ramekins, cool to room temperature, then refrigerate at least 4 hours or overnight until set.
3. For passion fruit sauce: combine pulp and 2 tbsp (30 ml) sugar in a small pan, warm until sugar dissolves, then cool.
4. For banana coins: melt butter in a skillet, add brown sugar and banana slices, cook 1–2 minutes per side until caramelized; remove.
5. Unmold panna cotta onto plates, spoon passion fruit sauce over, and garnish with caramelized banana coins.

1. Bloom gelatin in 3 tbsp cold water for 5–10 minutes. Heat cream, milk, and sugar with vanilla until steaming (do not boil). Remove from heat, stir in bloomed gelatin until dissolved; if using vanilla bean, remove pod.
2. Pour mixture into molds or ramekins, cool to room temperature, then refrigerate at least 4 hours or overnight until set.
3. For passion fruit sauce: combine pulp and 2 tbsp sugar in a small pan, warm until sugar dissolves, then cool.
4. For banana coins: melt butter in a skillet, add brown sugar and banana slices, cook 1–2 minutes per side until caramelized; remove.
5. Unmold panna cotta onto plates, spoon passion fruit sauce over, and garnish with caramelized banana coins.