Small-Batch Vanilla Panna Cotta
A smooth, soft custard that sets in small ramekins. This vanilla panna cotta is creamy, lightly sweet, and easy to make for one or two people.
Making a small panna cotta is quick and uses familiar ingredients. You can flavor it with a berry coulis or a soft fruit compote for serving; the texture is spoon-tender and gentle on the jaw and digestion.
This recipe keeps portions small and steps simple. If you enjoy creamy desserts, try small-batch rice pudding or a soft ricotta and honey custard for variety.
Ingredients You’ll Need
- 1 cup (240 ml) milk (whole or 2%)
- 1/3 cup (80 ml) heavy cream or plain yogurt
- 1/2 teaspoon agar-agar powder or 1 teaspoon powdered gelatin
You can serve this panna cotta with a small side of soft fruit compote, applesauce, or a spoonful of yogurt. Optional: 1/3 cup berry coulis for topping.
Step-by-Step Recipe
- Prepare: Measure ingredients and bloom gelatin if using by sprinkling it over 1 tablespoon cold water. Keep agar-agar or bloomed gelatin ready.
- Heat and combine: Warm milk, cream, sugar, and a pinch of salt in a small saucepan over medium-low until steaming but not boiling. Remove from heat, stir in vanilla, then whisk in agar-agar and simmer 2–3 minutes or stir in dissolved gelatin until fully melted.
- Finish and chill: For extra silkiness strain the mixture, pour into two small ramekins, cool 10–15 minutes, then refrigerate covered until set, about 1.5–2 hours. Serve chilled with soft fruit compote or a light coulis.
Tips and Easy Variations
Texture tips
- Use 1/4–1/3 teaspoon agar-agar for a very tender set and 3/4–1 teaspoon gelatin for a softer gelatin set.
- Less setting agent = softer panna cotta; adjust small amounts to suit your preference.
- Strain the mixture for extra silkiness and a smooth mouthfeel.
Lighten and flavor
- Swap heavy cream for plain yogurt or use only milk to reduce richness and aid digestion.
- Reduce sugar to 1 teaspoon or use maple syrup or honey to taste if you prefer less sweetness.
- Stir in citrus zest for brightness or a pinch of cinnamon for a cozy twist.
Toppings and serving
- Warm frozen berries with a teaspoon of sugar and a splash of water to make a soft compote easy to chew.
- Serve with applesauce or a spoonful of yogurt for a gentle contrast in texture.
- For unmolding, dip the ramekin briefly in warm water and run a knife around the edge before turning out onto a plate.
Easy swaps for digestion
- Use low-fat milk or plain yogurt to lighten the dish and aid digestion.
- Try unsweetened almond or oat milk with slightly more agar if using plant milks.
- Reduce sugar or use a doctor-approved sweetener if you have dietary restrictions.
Storage and Leftovers
Fridge
Cover ramekins and refrigerate leftovers for up to 3 days. The texture is best within 48 hours; let sit at room temperature 10 minutes to soften before serving if very firm.
Freezer
Freezing is not recommended because the texture can change and become grainy. If frozen, store airtight and expect some texture loss on thawing.
Reheating
Do not microwave. To soften for unmolding, dip the ramekin briefly in warm water or let sit at room temperature for 10 minutes.
Conclusion
Give this small-batch vanilla panna cotta a try — it’s simple, gentle, and perfect for one or two servings. The panna cotta is creamy, spoon-tender, and easy to adapt to your tastes.
Make it ahead and enjoy a chilled, soothing dessert with a soft fruit compote or a light coulis whenever you like.
FAQ
Can I make this without dairy?▶
Yes. Use unsweetened almond, oat, or a combination with full-fat coconut milk or a thick plant yogurt for creaminess. You may need a little more agar-agar if the texture is loose with plant milks.
How can I tell if it’s set?▶
The surface should be slightly wobbly but not liquid. If a small jiggle remains and the center is not runny, the panna cotta is set and ready to serve.
