Vanilla Infused Panna Cotta Recipe

Sunday’s call for some delicious panna cotta! I enjoy challenging myself a bit replacing the gelatin with egg whites. Traditional panna cotta usually calls for gelatin to stabilize the mixture, and it helps hold the shape. But I do not really care for gelatin, so for years now, I use egg whites.  It does take some patience but it always comes out delicious and this is such a light dessert. Perfect for those hot summer days or nights.

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Vanilla Infused Panna Cotta with A Delicious Orange Cinnamon Sauce


  • 2 1/3 cups Heavy cream
  • 5 egg whites
  • 1/3 cup organic sugar
  • 1/2 vanilla bean, reserve seeds

Orange Sauce Recipe


  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon grated orange zest
  • 1/3 cup orange juice
  • 1 teaspoon butter



  1. In a medium saucepan, add the cream, sugar, and vanilla over medium heat. Let the mixture come to a simmer, and then remove from heat.
  2. Preheat the oven to 275 degrees.
  3. In a medium bowl, break the egg whites, but make sure you do not create bubbles. This is very important so that your custard will be free of bubbles or cracks.
  4. Add the egg whites to the cream mixture, making sure to whisk to combine.
  5. Place 6 ramekins in a deep glass baking dish. Pour the cream mixture into buttered ramekins.
  6. Pour boiling water in the glass baking dish, surrounding the ramekins. Make sure the water hits about 3/4 to the ramekins. (Be sure not to get water inside the ramekins.)
  7. Bake at 275 degrees for about 2 hours, or until the panna cotta is set.
  8. Prepare the orange sauce:  In a saucepan combine the sugar, cornstarch, orange zest, and juice. Whisk until mixture is combined, and then let the mixture come to a boil. Cook for 2 to 3 minutes or until sauce begins to thicken, then remove from heat. Add the butter and stir until combined. Let the mixture cool down.
  9.  The panna cotta will resemble creme brulee, in a way. Remove from oven, and let the ramekins come to room temperature before you chill.
  10.  Chill panna cotta for 24 hours. Make sure you place plastic wrap over the top of each ramekin.
  11.  When ready to serve, remove panna cotta from ramekins. (You can take a thin knife, and go around the edge of the ramekin, and then turn the panna cotta onto a plate.)

**Serve with fresh orange sauce!  (My favorite is a mixture of strawberries, blueberries, and blackberries.)  I included a link to my own blackberry coulis recipe. GET IT HERE



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