Nigella Panna Cotta

There’s something quietly magical about panna cotta. It’s not a show-off. It doesn’t puff up in the oven or glisten with caramelised sugar. It just sets—softly, slowly—into a chilled sigh of cream and vanilla. My first taste was in a shaded trattoria on a warm spring afternoon in Florence. I remember the way it barely held its shape, trembling under the spoon, and how it disappeared almost too quickly.

Nigella Panna Cotta is all of that calm indulgence wrapped in a 15-minute preparation. Silky, gently sweet, and endlessly adaptable, it’s the sort of dessert you make when you want to impress without making a fuss. Whether crowned with strawberry coulis or passion fruit pulp, this panna cotta recipe whispers elegance with every spoonful.

Ingredients List

• 1 tablespoon unflavoured gelatine powder — gives the panna cotta its gentle wobble; too much and it’s rubbery.
• 1 vanilla bean — split and scraped for pure, floral warmth. You can use extract, but fresh bean is the real deal.
• 2 cups heavy cream — brings richness and structure.
• 1 cup half & half — softens the intensity of the cream.
• ½ cup sugar
• Strawberry or passion fruit coulis — bright, tart contrast to the mellow cream.

I don’t sweeten my coulis much — just a dash of sugar to lift the fruit.

How to Make It (Instructions)

1. Sprinkle the gelatine over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes — it should look like wrinkly applesauce.
2. Slice the vanilla bean lengthwise. Use the tip of your knife to scrape out those sticky little black seeds.
3. In a saucepan, combine the cream, half & half, vanilla seeds, and the empty bean pod. Gently heat over medium, just until steam rises — no boiling!
4. Stir in the sugar and bloomed gelatine until completely dissolved. Remove from heat.
5. Let the mixture cool slightly. You don’t want it piping hot when it hits the ramekins — lukewarm is perfect.
6. Strain the liquid into a jug (yes, I skip this sometimes — and regret it when I hit a clump of vanilla or gelatine).
7. Pour into 4–6 ramekins or glasses. Cover loosely with clingfilm and refrigerate for at least 4 hours, preferably overnight.
8. Just before serving, spoon over your coulis of choice. A scatter of mint or chopped pistachios never hurt either.

Confession: I once poured the mix into wine glasses and couldn’t get them out neatly. Now I just serve them as-is — they look posh that way.

Common Mistakes

Why is my panna cotta grainy?
You probably overheated the gelatine or didn’t dissolve it fully. Stir gently and avoid boiling.

Why didn’t it set?
Not enough gelatine, or you poured it in too hot. Always let it bloom, and cool the cream mixture before combining.

Why does it taste bland?
You need that fresh vanilla bean. Vanilla extract can work, but it won’t bring the same depth.

Why does it smell odd?
Old gelatine can have a strange scent. Always check your ingredients — I’ve learned this the smelly way.

Can I speed up the chill time?
Technically yes, using the freezer. But the texture won’t be as smooth. Patience is key here.

Storage Tips

Fridge:
Keep panna cotta covered in the fridge for up to 3 days. Best eaten within 48 hours for peak silkiness.

Freezer:
You can freeze it, but the texture turns a bit mealy. If you must, freeze in the mold and defrost overnight in the fridge.

What to Serve With It

• Fresh berries — blueberries or raspberries for tart contrast.
• Almond biscotti — for a crunchy, nutty companion.
• A glass of Prosecco — light, bubbly, and lovely with the richness of cream.

FAQ Section

Can I make this gluten-free?
Yes — it’s naturally gluten-free as long as your gelatine is certified GF.

Can I use agar-agar instead of gelatine?
You can, but the texture will be firmer and less creamy. Use 1 tsp agar powder for every 1 tbsp of gelatine.

Can I make it vegan?
You’ll need to use a plant-based cream (like coconut or cashew) and agar instead of gelatine. It’s tricky, but doable.

How far in advance can I make panna cotta?
Up to 2 days in advance is ideal. The flavor actually improves a bit as it rests.

Can I serve it unmolded?
Yes! Dip the mold in warm water for 10 seconds and flip gently onto a plate.

Try More Recipes:

• Nigella Prawn Fritters
• Nigella Rhubarb Cake
• Nigella Wholemeal Carrot Cake
• Nigella Slow Roast Pork Shoulder