Vanilla Panna Cotta
Silky Italian custard with zero fiber and gut-supportive gelatin. The smooth, melt-on-your-tongue texture makes this an elegant choice when you want something celebratory but gentle.
Vanilla Panna Cotta
Silky Italian custard with zero fiber and gut-supportive gelatin. The smooth, melt-on-your-tongue texture makes this an elegant choice when you want something celebratory but gentle.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Sprinkle gelatin evenly over cold water in a small bowl. Let stand 5 minutes to bloom—the gelatin will absorb the water and swell into a soft, spongy mass.
Equipment: small bowlIf using vanilla bean, split the pod lengthwise with a sharp knife and scrape out the seeds with the back of the blade. Reserve the pod for another use or discard.
Equipment: paring knifeTip: Scrape seeds with the back of the knife blade for better controlCombine cream, milk, sugar, and vanilla seeds (or extract) in a medium saucepan over medium heat.
Equipment: medium saucepan, wooden spoonHeat, stirring frequently with a wooden spoon, until sugar dissolves completely and tiny bubbles form around the edges—about 3-4 minutes. Do not let it boil.
Tip: The mixture should steam but never boil—boiling can cause the cream to separateRemove from heat immediately when you see the first signs of steam rising.
Add bloomed gelatin to the hot cream mixture and whisk gently until completely dissolved—about 30 seconds. No gelatin granules should remain visible.
Equipment: whiskStrain mixture through a fine-mesh sieve into a pitcher or measuring cup with a spout. This catches any vanilla bean pieces or undissolved gelatin.
Equipment: fine-mesh sieve, pitcher or measuring cupPour evenly into 4 ramekins or small serving glasses, dividing the mixture equally.
Equipment: 4 ramekins (4-6 oz each)Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set but still wobbly when gently shaken.
Tip: Overnight setting produces the best texture and allows vanilla flavor to deepenServe chilled directly in the ramekins, or unmold by briefly dipping the bottom in warm water for 5-10 seconds, running a thin knife around the edge, and inverting onto plates.
Equipment: thin knife, serving platesTip: If unmolding is tricky, a longer dip in warm water helps—just don't let water touch the custard
Notes
Storage
Refrigerate covered for up to 5 days. The panna cotta actually improves after 24 hours as the vanilla flavor deepens. Keep covered to prevent absorbing refrigerator odors.
Lactose-free option
Use lactose-free heavy cream and lactose-free milk for complete dairy tolerance. Heavy cream naturally contains less lactose than milk (about 0.4g per tablespoon vs. 12g per cup of milk), but lactose-free versions eliminate all concerns.
SCD modification
Replace the 1/3 cup sugar with 1/4 cup honey. Add the honey when heating the cream mixture—it dissolves more quickly than granulated sugar. Gelatin and vanilla are both SCD-legal.
Texture perfection
The ideal panna cotta wobbles dramatically when shaken but holds its shape when unmolded. If yours turns out rubbery, reduce gelatin to 1 3/4 teaspoons next time. If it won't hold shape, increase to 2 1/2 teaspoons.
Toppings
Fresh berries (strawberries, blueberries, raspberries), berry coulis, or a drizzle of honey. Avoid acidic toppings like citrus if you have active mouth sores or esophageal sensitivity.
Make-ahead
This is the perfect dinner party dessert. Make 1-2 days ahead and keep refrigerated until serving. The flavor actually improves with time.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
