Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta Vanilla Bean Panna Cotta
  • null min prep
  • 3 hrs & 20 minutes
  • 100 calories
  • $1.06
  • Gluten Free
  • Vegetarian


Makes: 6 servings
  • 1 pkg Vanilla Bean Panna Cotta (2pk)
  • 3 C (750 ml) milk or non-dairy milk
  • Toppings (optional): Prepared Chocolate or Caramel Sauce, Tutti Fruity Whole Food Topper, Cocoa Crunch Whole Food Topper.


  • In Multipurpose Pot - 8 C, whisk mix with milk.
  • Bring to a boil over medium-high heat, stirring frequently. Once boiling, immediately remove from heat.
  • Pour into six Prep Bowls (set of 4). Cool. Cover and refrigerate until set; 3 hrs or overnight.
  • Serve as is, or to unmold, run a knife around the edge of each ramekin; turn out onto a dessert plate.



Tip: VEGAN PANNA COTTA  - Prepare panna cotta as per package, using non-dairy milk such as almond, soy, or oat. Enjoy ½ cup serving. 

Tip: BLUE BUTTERFLY PANNA COTTA - Prepare panna cotta as per package, adding 3 Blue Butterfly Herbal Tea bags. Use a large spoon to gently squeeze tea bags against side of the pot while cooking. This helps release colour and flavour. Squeeze again when removing and then discard. Continue with recipe as written. TIP: Cow's milk works the best for the brightest blue colour.

Tip: For a more indulgent dessert, use 1 cup whipping cream and 2 cups milk, your choice.

Tip: Rinse ramekins with cold water before filling. This will help prevent sticking when unmolding.

Nutritional Serving Size Per serving (½ cup):
Calories 100
Fat 2.5 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 10 mg
Sodium 60 mg
Carbohydrates 17 g
Fibre 0 g
Sugar 11 g
Protein 4 g

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Prep Bowls (set of 4)
Multipurpose Pot - 8 C