Recipes and Cooking Vanilla Panna Cotta 5.0 (1) This Vanilla Panna Cotta recipe is a sweet and simple Italian dessert that can be adapted to create many variations of this classic vanilla dessert, including maple-brown sugar, lemon, espresso and coconut! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Chill Time: 4 hrs Stand Time: 5 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 envelope unflavored gelatin ¼ cup water ½ cup sugar 2 cup whipping cream 1 ¼ cup sour cream 1 ½ teaspoon vanilla 1 Recipe Cranberry Coulis, Rosemary-Honey Drizzle, or Bittersweet Chocolate Sauce Cranberry Coulis ½ cup canned jellied cranberry sauce ½ cup frozen cranberry juice concentrate, thawed Bittersweet Chocolate Sauce ½ cup whipping cream ¼ cup light-colored corn syrup 4 ounce chopped bittersweet chocolate Rosemary-Honey Drizzle ½ cup honey 2 tablespoon lemon juice 2 teaspoon finely chopped fresh rosemary Directions Place eight 4- to 6-ounce ramekins or 6-ounce custard cups in a shallow baking pan; set aside. In a small bowl sprinkle gelatin over the water. Do not stir. Let stand for 5 minutes. Meanwhile, in a medium saucepan combine sugar and 1/2 cup of the whipping cream. Cook over medium heat until hot but not boiling. Add gelatin mixture, stirring until gelatin is dissolved. Remove from heat. Stir in sour cream until smooth. Stir in the remaining 1-1/2 cups whipping cream and vanilla. Divide mixture among ramekins. Cover and chill for 4 to 24 hours or until set. If desired, unmold panna cotta before serving. Immerse bottom halves of ramekins in hot water for 10 seconds. Using a sharp knife, loosen panna cotta from sides of ramekins. Invert a dessert plate over each ramekin; turn plate and ramekin over together. Remove ramekins. Serve with Cranberry Coulis, Rosemary-Honey Drizzle, or Bittersweet Chocolate Sauce. Cranberry Coulis In a blender or food processor combine cranberry sauce and cranberry juice concentrate. Cover and blend until smooth. Cover and chill for up to 1 week. Makes 1 cup. Bittersweet Chocolate Sauce In a small saucepan combine whipping cream and corn syrup. Bring just to boiling. Remove from heat. Add bittersweet chocolate. (Do not stir.) Cover and let stand for 5 minutes; whisk until smooth. Let stand for 15 minutes. Serve warm. Makes 1 cup. Rosemary-Honey Drizzle In a small saucepan combine honey, lemon juice, and fresh rosemary. Bring just to a simmer over medium heat, stirring occasionally. Remove from heat; cool slightly. Transfer to a small bowl. Cover and chill for up to 24 hours. Strain honey mixture, discarding rosemary. Makes about 1/2 cup. To speed the preparation, you can cover and freeze the panna cotta for 20 minutes before transferring to the refrigerator. Chill about 1-1/2 hours or until set. Maple-Brown Sugar Panna Cotta: Prepare as directed, except substitute 1/2 cup packed dark brown sugar for the sugar and 2 teaspoons maple extract for the vanilla. Serve with Cranberry Coulis. Lemon Panna Cotta: Prepare as directed, except substitute 1/4 cup lemon juice for the water and 1-1/2 teaspoons lemon extract for the vanilla. Serve with Rosemary-Honey Drizzle.Per maple or lemon variation: 386 cal., 28 g total fat (17 g sat. fat, 0 g trans fat), 98 mg chol., 58 mg sodium, 32 g carbo., 0 g fiber, 3 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 5 Fat Espresso Panna Cotta: Prepare as directed, except add 2 tablespoons instant espresso coffee powder or coffee crystals with the sugar. Serve with warm Bittersweet Chocolate Sauce.Per serving: 461 cal., 39 g total fat (24 g sat. fat, 0 g trans fat), 119 mg chol., 59 mg sodium, 28 g carbo., 1 g fiber, 4 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 7 Fat Coconut Panna Cotta: Prepare as directed, except substitute one 14-ounce can unsweetened coconut milk for the whipping cream, increase the sour cream to 1-1/2 cups, and substitute 1 teaspoon coconut extract for the vanilla.Per serving: 237 cal., 19 g total fat (15 g sat. fat, 0 g trans fat), 19 mg chol., 38 mg sodium, 16 g carbo., 1 g fiber, 3 g pro. Exchanges: 1 Other Carbo., 1/2 High-Fat Meat, 3 Fat Rate it Print Nutrition Facts (per serving) 384 Calories 28g Fat 33g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 384 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 98mg 33% Sodium 50mg 2% Total Carbohydrate 33g 12% Total Sugars 31g Protein 3g Vitamin C 2.4mg 12% Calcium 70.7mg 5% Iron 0.2mg 1% Potassium 105mg 2% Folate, total 8.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.