Vanilla & nutella panna cotta

Striking layers of vanilla & nutella panna cotta make this indulgent dessert irresistible. This is a simple recipe that takes very little effort but the end result is stunning and is sure to please a crowd.

What is panna cotta?

Panna cotta literally means cooked cream in Italian. Panna cotta is an Italian dessert which is made of sweetened cream thickened with a gelling agent(usually gelatin) and molded into a bowl or ramekin. The cream is usually flavored with different ingredients.

What makes this vanilla & nutella panna cotta so good?

The best part about this panna cotta is how striking the vanilla and nutella panna cotta layers are. These layers not only taste amazing but make this dish look spectacular and perfect for a party or any special occasion. This dish looks so much more complicated than it is to make and is a great way to impress your guests. I love using a whole Madagascar vanilla bean in this recipe. It has the most aromatic flavor and the little vanilla seeds make this dessert look so much more special. 

Can I make this vanilla & nutella panna cotta ahead of time?

This dessert is a great recipe to meal prep! It can be made up to 5 days ahead of time and wait in the refrigerator until you are ready to serve it. When you are ready to serve, pull the ramekins out of the refrigerator and slowly dip each panna cotta ramekin into a larger bowl filled with hot water. Be careful while doing this and don’t let the water get into the ramekins. The hot water should help melt the outside layer and loosen it from the ramekin. Invert the ramekin onto small plates and the panna cotta should slip right out.

What kind of gelling agents can I use to make this vanilla & nutella panna cotta?

You can use either gelatin or agar agar powder (vegetarian option) in this recipe. Both work great and the results are very similar. However, keep in mind that while gelatin sets in the refrigerator, agar agar sets at room temperature. You will need to divide the vanilla layer into the ramekins while it is still warm to prevent it from setting in the saucepan. If you find that it has started to set before you poured it into the ramekins, simply put it back on the heat for a few minutes to melt it again.

If you like this recipe, check out my ultimate one-bowl banana bread recipe which can be whipped together with pantry staples and frozen bananas and is so easy to make!

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Vanilla & nutella panna cotta

Viola

Striking layers of vanilla and nutella panna cotta make this indulgent dessert irresistible. This is a simple recipe that takes very little effort but the end result is stunning and is sure to please a crowd.

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Prep Time 5 mins

Cook Time 20 mins

Chill Time 6 hrs

Total Time 6 hrs 25 mins

Course Desserts

Cuisine Italian

Servings 8 people

Ingredients

  

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For the nutella layer:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup nutella (or any chocolate nut spread of your choice)
• 2 tablespoons sugar
• 1.5 teaspoons powdered gelatin (or 0.5 teaspoon agar agar powder, see notes)
• 1/8 teaspoon kosher salt

For the vanilla layer:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1.5 teaspoons powdered gelatin or 0.5 teaspoon agar agar powder, see notes
• 1/8 teaspoon kosher salt

Instructions

 

To make the nutella layer:

• Add the cream and milk into a heavy bottomed saucepan. Sprinkle the gelatin over the top of this mixture and let it sit for around 10 minutes. This step allows the gelatin to bloom.
• After 10 minutes, heat this mixture on medium low heat until the gelatin dissolves completely. Mix in the sugar, salt and nutella until well combined.
• Pour this mixture into 8 small glass bowls or ramekins and refrigerate them for around 2 hours.

To make the vanilla layer:

• Add the cream and milk into a heavy bottomed saucepan. Sprinkle the gelatin over the top of this mixture and let it sit for around 10 minutes. This step allows the gelatin to bloom.
• Split the vanilla bean into half lengthwise and scrape out the vanilla seeds from the inside of the bean using the back of your knife. Add these seeds as well as the vanilla pod into the milk and cream mixture.
• After 10 minutes, heat this mixture on medium low heat until the gelatin dissolves completely and your kitchen smells of vanilla. Mix in the sugar and salt until well combined. If using vanilla extract instead of the vanilla bean, add it in now and turn off the heat.
• Let this mixture cool down for around 15 minutes. After the mixture has cooled, pour it evenly into the 8 ramekins/bowls. Set the bowls in the refrigerator again and this time let them set for about 4-6 hours or overnight.

To serve:

• Slowly dip each panna cotta bowl into a larger bowl filled with hot water. Be careful while doing this and don't let the water get into the ramekins. The hot water should help melt the outside layer and loosen it from the ramekin. Invert the ramekin onto small plates and the panna cotta should slip right out.
• Garnish with half of a ferrero rocher (optional) and serve.

Notes

If you don't consume gelatin, you can easily substitute it with agar agar powder. However, keep in mind that agar agar sets at room temperature. You will need to divide the vanilla layer into the ramekins while it is still warm to prevent it from setting in the saucepan. If you find that it has started to set before you divided it into the ramekins, simple put it back on the heat for a few minutes to melt it again.

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