A delicious dessert that only takes 15 minutes to make?! Of course! Vanilla Pannacotta sounds fancy but it is super simple and so yummy. The kids love it, it's fancy enough to serve at a dinner party and it is really versatile, because you can pretty much top it with anything. The perfect summer dessert, it's naturally gluten free.
Why you're going to love this pannacotta
Some desserts need heat before they can be cooling and awesome. One such dessert is pannacotta. With a name meaning "cooked cream" you probably understand that you need to heat it up at some point, right? Here's why it's amazing
- Vanilla pannacotta is the most awesome of summertime desserts because it can be served with the most amazing array of fruits.
- Perfect for whipping out of the fridge in a flourish of "here comes dessert!".
- Super quick to make.
- Can be made in ramekins, as a large pannacotta or even in jelly moulds and be unmoulded.
- Versatile- top it with anything! See the suggestions in the FAQ lower down.
Looking for more dessert options? Try our Famous Baked Caramel Pudding!
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- gelatine to set the pannacotta which has many health benefits that you can read about in the ever popular recipe for cloud jellies. This means that the pannacotta only needs a few hours to set completely.
- vanilla paste- because it makes it feel even more amazing with the vanilla seeds throughout the dessert
- sugar- this recipe is really quite low in sugar for a dessert
How to make this recipe
- First- milk, cream, vanilla paste and sugar need to go on the stove. Bring them to just before the boil. (Image 1)
- Add the gelatine to 3 tbsps of boiling water. Allow to sit for three minutes then whisk in. (Images 2 and 3)
- Add the gelatine mix to the cream mix. (Image 4)
- Whisk through until smooth. (Image 5)
- Pour into 4 ramekins. (Image 6)
- Put in the fridge for 4 hours or until set. (Image 7)
Expert Tips and FAQs
Pannacotta means cooked cream and is made from heating cream and milk and adding gelatine. It comes from the Piemonte region of Italy- where I have spent a lot of time.
It sets to a jelly like consistency and is creamy and smooth.
Yes! I make it the day before we will be eating it most times, or the night before. Place cling film over the containers to prevent a thick skin forming on top.
Well, you could make a sauce, but in the interests of ease, I like to crack open a fresh passionfruit, or top with bluberries or sprinkle with flake.
Thickened cream has thickeners added to it so it whips more easily. In the UK it is called whipping cream. It can also be referred to as heavy cream.
More easy kid friendly desserts
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- 350 mls thickened cream
- ⅓ cup milk
- ¼ cup caster sugar
- 2 tsps vanilla paste
- 3 tbsps boiling water
- 2 ½ tsps gelatine
- Combine the milk, cream, caster sugar and vanilla paste in a small saucepan over medium heat.
- Bring almost to the boil.
- Sprinkle the gelatine on top of the boiling water and leave for one minute.
- Then whisk rapidly to combine.
- Add the gelatine mixture to the cream mixture and pour into containers to set for at least 4 hours in the fridge.
- Top with fruit to serve.