Vanilla Bean Panna Cotta

Mountain Man decided he needed panna cotta for his birthday.(He’s not a big cake fan.) Good thing we had just received some fresh vanilla beans from Mountain Rose Herbs a few days before.

This is such a simple and decadent dessert. I always see this item on higher end menus and wondered why. They trick you I say! It’s so much easier to make than I ever thought! If you’ve never tried this wonderful creation, you simply must make it for yourself. I promise you are missing something in your life.

vanilla bean panna cottaSplit the vanilla bean using a knife and scrape the seeds and contents into your mixing container.

vanilla bean panna cottaCombine the almond milk and the gelatin.

vanilla bean panna cottaCream, sugar, and vanilla, yum!

vanilla bean panna cottaBefore we chilled it in the fridge, I have to admit, we poured the whole batch into two tumbler glasses…. it’s sooo good….

vanilla bean panna cottaWe garnished them with a sprig of fresh mint and a bit of the vanilla bean. A splash of cognac or rum on top would be delightful as well.


Vanilla Bean Panna Cotta

Rating: 51

Yield: 4


  • 2 Cups whipping cream
  • ¼ cup sugar
  • ½ vanilla bean
  • 1 ¼ teaspoons unflavored powdered gelatin
  • 1 ½ teaspoons almond milk


  1. Split the vanilla bean and scrape out the contents. In a saucepan, combine cream, sugar, vanilla bean and seeds. Bring to a simmer then remove from heat and let it steep for 15 minutes.
  2. In a small bowl combine the gelatin and almond milk, stir to combine and let sit for about 5 minutes.
  3. Heat the vanilla mixture to a simmer again and remove from heat. Add the gelatin mixture and stir until dissolved. Discard the vanilla bean from mixture (you can save it for another time.)
  4. Pour the mixture into 4 glasses and let it cool until room temperature. Cover with plastic wrap and let it set in the fridge for 3 hours or until set. Top with a sprig of mint and serve.