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Smoking Chimney

Recipes from a working kitchen · Cape Town

Vanilla Pannacotta

By Marna Ross Updated 12 August 2026 4.79 from 14 ratings Italian

Indulge in the delightful world of our Vanilla Pannacotta, a must-have addition to your culinary repertoire. This recipe offers a perfect balance of simplicity and creativity. At its core, you'll find the elegant vanilla Pannacotta, a canvas ready for your imagination to paint with the seasonal fruits and flavors of your choice. Think succulent blueberries, vibrant raspberries, tropical granadilla, or even an unexpected twist like a Rooibos tea topping. For the ultimate visual appeal, we recommend using whole vanilla pods, allowing their seeds to adorn this decadent dessert. In crafting this Vanilla Pannacotta recipe, we strongly endorse the use of gelatine powder. Unlike gelatine sheets, which can be finicky, the powder guarantees a smooth and fuss-free setting process when you follow the instructions and measurements meticulously. As a culinary enthusiast who once attended the Warwick Chef School, I recall the pitfalls of using gelatine incorrectly – an unsightly gel-like layer forming atop the dessert, signaling that something went awry. Today, I share this tip to ensure that future cooks and chefs embark on this journey with confidence and success. Creating this dessert is a breeze. Simply prepare the mixture, allow it to set in the refrigerator, and conjure your topping coulis. For presentation, opt for clear glassware, bowls, or modern jars to astound your friends and family. A final touch of edible flowers or a sprig of fresh mint elevates its visual appeal. The addition of yogurt imparts a delightful creaminess to this already heavenly treat. Remember, when using larger glassware or jars, don't fill them to the brim. This dessert is a decadent pleasure, and a smaller portion, especially after a satisfying main course, is just the right amount to savor. Vanilla Pannacotta is an ideal choice for rounding off a ladies' lunch or as a quick dinner dessert. If you're looking for a unique twist on this classic, check out our Raspberry Christmas Pannacotta for a different variation. Enjoy the culinary journey!

Velvety smooth vanilla panna cotta unmolded on a plate with fresh berry coulis.
Prep 10 min
Cook 20 min
Total 30 min
Serves 6

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Ingredients

Vanilla Pannacotta

  • 15 ml gelatine powder
  • 60 ml water
  • 125 ml sugar
  • 500ml cream
  • 1¼ cup double cream plain yogurt
  • 5 teaspoons vanilla essence
  • 2 vanilla pods or beans, cut lengthwise and seeds scraped

Rooibos Syrup

  • ¾ cup sugar
  • ¼ cup honey
  • 1 cup water
  • 3-4 Rooibos tea bags, preferably Freshpak

Method

Vanilla Pannacotta

  1. Place the gelatine powder in a small ramekin

  2. Add the over over the gelatine powder and leave to sponge for 5 minutes

  3. Mix the sugar and half of the cream in a saucepan and place over medium heat to warm

  4. Add the gelatine to the cream mixture over the stove and stir until the gelatine dissolves

  5. Remove from the heat and stir in the yogurt and remaining cream until the mixture is smooth

  6. Add the vanilla essence and the vanilla pods/bean's seeds. Divide evenly in the ramekins.Cover and let cool for 4 hours until the pannacottas are set

Rooibos Syrup

  1. Mix the sugar, honey, water and teabags in a saucepan and heat it over medium heat

  2. Bring to boiling point until all the sugar has dissolved. Remove the teabags and make sure you found the correct consistency for your syrup. It must not be too runny, nor too thick.Let cool and cover the top of the panna cotta with a layer of Rooibos tea syrup

  3. TIP: You can make all different kinds of syrup types for example: raspberry syrup, granadilla syrup and espresso syrup.

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