January 31, 2022 1 min read


  • 1 quart heavy whipping cream
  • 1/2 cup sugar
  • 1/2 vanilla bean, split and seeds scraped
  • 2 1/4 teaspoons unflavored powdered gelatin
  • 3 tablespoons water
  • Mixed berries and Inspiced Not So Vanilla, for serving


  1. In a medium saucepan, combine cream, sugar, vanilla bean and seeds. Bring to a simmer over medium heat and cook until sugar dissolves. Remove from the heat, cover and allow to steep for 15 minutes. 
  2. Combine gelatin and water in a small bowl and let stand for 5 minutes.
  3. After steeping, remove the cover from the cream mixture and bring to a simmer over medium heat then remove from the heat, add the gelatin and stir until dissolved. Remove and discard the vanilla bean. 
  4. Pour the panna cotta mixture into 4 8oz ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until set but still jiggly (about 3 hours)
  5. Serve with mixed berries and a sprinkle of Inspiced Not So Vanilla

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